Ingredients
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8
-
-
3
-
6
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Lemongrass-Steamed Chicken, The simplest and easiest way to infuse the flavor of lemongrass into chicken A southeast Asian recipe from Mark Bittman , I did something entirely non-conventional with this recipe! used fish instead of chicken and it was FABULOUS used Black Cod and followed the rest of the recipe pretty closely I did replace cilantro/coriander with basil It was delightful! The fish was super moist The soy sauce definitely did not overpower it, nor did the lemongrass I spritzed a bit of lime juice over the fish when I served it and it had this generally mildly thai-inspired flavor to it My whole family love it! I think you should try it!
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Steps
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1
Done
|
Sprinkle the Chicken With Salt and Pepper. |
|
2
Done
|
Put Oil in a Deep Skillet Over Medium High Heat. |
|
3
Done
|
Spread the Lemongrass in the Skillet. |
|
4
Done
|
Cover. |
|
5
Done
|
When Lemongrass Begins to Fry and Is Fragrant, Place the Chicken, Skin Side Down Over the Lemongrass. |
|
6
Done
|
Turn the Heat to Medium, Cover. |
|
7
Done
|
Cook, Turning and Basting With the Soy Sauce Every 10 Minutes or So Until the Chicken Is Cooked Through, About 30 Minutes. |
|
8
Done
|
Discard the Lemongrass and Serve the Chicken With Lime Wedges and Cilantro. |
