Steamed Lemongrass Chicken

Ingredients

In this adaptation to Pakistani Chinese cuisine, the original Vietnamese dish of Oc luoc xa is transformed into a steamed chicken dish. The marinade is adjusted to incorporate Pakistani Chinese flavors, using ingredients such as soy sauce and ginger. The cooking technique is also modified to steam the chicken, which is a common method in Pakistani Chinese cuisine. We alse have the original recipe for Oc luoc xa, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 3 stalks of lemongrass, finely chopped 3 stalks of lemongrass, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, ginger, soy sauce, oyster sauce, cornstarch, sugar, black pepper, and salt.
2. 2.
   Add the chicken thighs to the marinade and mix well to coat. Let it marinate for at least 30 minutes.
3. 3.
   Prepare a steamer by filling a pot with water and placing a steaming rack inside. Bring the water to a boil.
4. 4.
   Arrange the marinated chicken thighs on a heatproof plate and place it on the steaming rack.
5. 5.
   Cover the pot with a lid and steam the chicken for 20-25 minutes, or until cooked through.
6. 6.
   Once cooked, remove the plate from the steamer and garnish with fresh cilantro.
7. 7.
   Serve the Steamed Lemongrass Chicken hot with steamed rice or noodles.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Chicken thighs — For the most tender and juicy results, use boneless chicken thighs instead of chicken breasts.

Tips & Tricks

• If you prefer a spicier kick, add a small amount of chopped chili peppers to the marinade.
• For an extra burst of freshness, squeeze some lime juice over the steamed chicken before serving.
• If you don't have a steamer, you can use a large pot with a tight-fitting lid and a heatproof plate to steam the chicken.

Serving advice

Serve the Steamed Lemongrass Chicken as a main dish with steamed rice or noodles. It pairs well with a side of stir-fried vegetables or a fresh cucumber salad.

Presentation advice

Arrange the steamed chicken thighs on a platter and garnish with sprigs of fresh cilantro. The vibrant green color of the lemongrass and the bright green cilantro leaves will create an appealing visual contrast.