Thai-style Lemongrass Chicken

Ingredients

In this Thai adaptation of Shiu ng heung gai, the original Hong Kong dish, we incorporate Thai flavors and spices to create a distinct taste profile. The use of lemongrass, ginger, and Thai spices adds a refreshing and aromatic twist to the dish, giving it a unique Thai flair. Additionally, the grilling technique is employed to enhance the smoky flavor and create a slightly charred exterior, which is characteristic of Thai cuisine. We alse have the original recipe for Shiu ng heung gai, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 3 stalks lemongrass, white parts only, finely chopped 3 stalks lemongrass, white parts only, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, ginger, soy sauce, fish sauce, lime juice, vegetable oil, brown sugar, ground coriander, cumin, and turmeric powder.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and discard any excess marinade.
5. 5.
   Grill the chicken thighs for 6-8 minutes per side, or until cooked through and slightly charred.
6. 6.
   Remove the chicken from the grill and let it rest for a few minutes.
7. 7.
   Slice the chicken into thin strips and garnish with fresh cilantro.
8. 8.
   Serve the Lemongrass Chicken with steamed jasmine rice and lime wedges.

Treat your ingredients with care...

• Lemongrass — To release the flavors, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Ginger — Use a microplane grater to easily grate the ginger into a fine paste.

Tips & Tricks

• For an extra burst of flavor, add a splash of coconut milk to the marinade.
• If you don't have a grill, you can also cook the chicken on a stovetop grill pan or in the oven.
• Adjust the level of spiciness by adding red chili flakes or fresh Thai chilies to the marinade.

Serving advice

Serve the Lemongrass Chicken with steamed jasmine rice and a side of fresh cucumber salad for a complete Thai dining experience.

Presentation advice

Arrange the sliced Lemongrass Chicken on a platter, garnish with fresh cilantro, and serve with lime wedges on the side for an appealing presentation.