Alivongvong - Lao-style Stuffed Lemongrass Chicken

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 8 lemongrass stalks (for wrapping) 8 lemongrass stalks (for wrapping)
• 4 cloves of garlic (minced) 4 cloves of garlic (minced)
• 1 thumb-sized piece of ginger (grated) 1 thumb-sized piece of ginger (grated)
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 cup fresh cilantro leaves (chopped) 1 cup fresh cilantro leaves (chopped)
• 1 cup fresh mint leaves (chopped) 1 cup fresh mint leaves (chopped)
• 1 cup fresh Thai basil leaves (chopped) 1 cup fresh Thai basil leaves (chopped)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 42g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine minced garlic, grated ginger, fish sauce, soy sauce, vegetable oil, honey, and chili flakes to make the marinade.
2. 2.
   Pound the chicken breasts to an even thickness and season with salt and pepper.
3. 3.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Marinate for at least 30 minutes, or overnight for more intense flavors.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the chicken from the marinade and discard the excess marinade.
6. 6.
   In a separate bowl, mix together the chopped cilantro, mint, and Thai basil.
7. 7.
   Take a lemongrass stalk and flatten it slightly with the back of a knife to release its aroma. Cut off the top and bottom of the stalk, leaving a length of about 6 inches.
8. 8.
   Make a lengthwise incision in each chicken breast to create a pocket for the stuffing.
9. 9.
   Stuff each chicken breast with the herb mixture, pressing it firmly into the pocket.
10. 10.
    Carefully wrap each stuffed chicken breast with a lemongrass stalk, securing it with kitchen twine if needed.
11. 11.
    Grill the wrapped chicken breasts for about 6-8 minutes per side, or until cooked through and nicely charred.
12. 12.
    Remove from the grill and let the chicken rest for a few minutes before serving.
13. 13.
    Serve the Alivongvong with steamed rice and a side of spicy dipping sauce.

Treat your ingredients with care...

• Lemongrass — To make it easier to wrap the chicken, choose lemongrass stalks that are relatively straight and pliable. If the stalks are too tough, you can soak them in warm water for a few minutes to soften them before wrapping.

Tips & Tricks

• If lemongrass stalks are not available, you can use bamboo skewers or rosemary sprigs as an alternative for wrapping the chicken.
• For a spicier version, add finely chopped bird's eye chili to the herb stuffing mixture.
• If grilling is not an option, you can bake the stuffed chicken in a preheated oven at 200°C (400°F) for approximately 20-25 minutes or until cooked through.
• Make extra herb stuffing and serve it as a side salad or garnish for the Alivongvong.
• Adjust the level of sweetness by adding more or less honey to the marinade according to your preference.

Serving advice

Serve the Alivongvong as a main dish accompanied by steamed jasmine rice and a side of spicy dipping sauce. Garnish with fresh herbs and a wedge of lime for an extra burst of flavor.

Presentation advice

Arrange the grilled Alivongvong on a platter, showcasing the beautiful lemongrass wrapping. Sprinkle some chopped herbs on top for a vibrant touch. Serve with the dipping sauce in a small bowl on the side.