Lemongrass originates from Asia and is used in many Asian cuisines.
It is preferred because of its lemony flavour that stands up to prolonged cooking, making it perfect for slow-cooked stews and curries.
When preparing lemongrass, it is advised to only use the middle part of the stalk where the flavour is (the green part).
Discard about 1 inch from the bottom and two inches from the top (there's no flavour in these parts).
Ingredients
- Chicken thighs - skinless and boneless.
- Lemongrass - fresh lemongrass, finely chopped.
- Garlic
- ground black pepper
- Cayenne pepper – (optional)
- Vegetable oil
- Cilantro – (optional) for garnish.
- soy sauce
- sesame oil, sesame seeds
- sugar
Preparation
Step 1
Using a Ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar and pepper.
Step 2
Add cayenne pepper if you want this to be spicy. Seal then shake the Ziploc bag to evenly disperse marinade with the chicken.
Step 3
Place in the fridge for at least 2 hours.
Step 4
Using a sufuria, heat vegetable oil over medium heat then cook the chicken for 7 minutes per side, or until each side is nicely browned.
Step 5
Slice into strips and serve over a bowl of steamed rice sprinkled with sesame seeds. Garnish with chopped cilantro.
Enjoy with friends and family with a passion fruit juice or white wine of choice.
