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Lemongrass chicken with ginger paste
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Impress guests with zesty lemongrass chicken and ginger paste at your dinner party.
Ingredients:
  • 2 litres chicken stock
  • 1 head garlic, cut in half
  • 2 sticks lemongrass, cut into 5cm lengths
  • 1.5kg whole chicken
  • 21.00 gm soy sauce
  • 16.00 gm brown sugar
  • 57.50 gm vegetable oil
  • 4 green shallots trimmed, cut in half
  • 2 cm piece ginger, crushed
  • 2 cloves garlic, crushed
  • 1/2 long red chilli, finely chopped
  • 40.00 ml coriander, chopped leaves
  • 10 cm piece ginger, sliced
Instructions:
  • In a large stock pot, add stock, garlic, ginger, lemongrass, and shallots. Bring to a boil.
  • Rinse chicken and submerge in stock, simmer covered for 30 minutes. Remove from heat, cover, and let steep for 2 hours.
  • Take the chicken out of the pot, keeping the liquid aside, and let it drain on a wire rack. Cut the chicken into pieces. Warm 1 cup of the reserved liquid in a pot with soy sauce and brown sugar.
  • Preheat a frypan with 2 tablespoons of oil and pan fry the chicken pieces until the skin is golden. Repeat with the remaining pieces.
  • Combine the ingredients to create the ginger paste.
  • Plate the chicken alongside fluffy steamed rice, drizzle with the flavorful cooking liquid, and top with a dollop of aromatic Ginger Paste.

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