So this weekend is challenge lemongrass! We start with a lemongrass curry chicken and lemongrass tea..
1/4 cup canola oil
1/8 cup mirin
1/8 cup hoisin sauce
2 tablespoons sugar, divided
1 large shallot finely minced
1 tsp. Turmeric
1 Tsp. Curry powder
1/2 Tsp. Red pepper flakes
2 tablespoons oyster sauce
1/8 cup of the Zeeman’s super-hot chili paste
2 fresh lemongrass stalks smashed up and the first 5 inches of the thick end finely chopped
2 cloves finely minced garlic
1 tbsp. ginger minced into paste
1 tsp. black pepper
1/2 cup water
Juice of one lime
So you start by mixing the oil, mirin hoisin and sugar together.. then mix in all the rest of the ingredients up to the chicken. Then bread down the chicken and add the pieces to the marinade and let site at room temperature for an hour.
Preheat oven to 350… After an hour take the chicken out of the marinade and add some oil to a 10-12” sauté pan, cook the chicken pieces skill side down for about 4-5 minutes. Then flip the chicken over, add the marinade and throw the pan in the oven until the chickens done.. 175 in the thickest part please.
Once done take chicken out and add the water, lime juice, to the pan and deglaze scraping up all the fond. Strain and transfer to a fat separator… Serve the chicken with the pan juices.
Clean, smash, then slice up some lemongrass and a few slices of ginger. Let steep in boiling water for 4 minutes.. then strain and add honey or sugar and you have some yummy lemongrass tea