Sunday, 20 July 2008

Thai Style Baked Chicken With Lemongrass & Lime

Another baked chicken dish for this weekends..... Do try out this Thai-style Baked Chicken which infused with Lemongrass and Lime which is usually the two main ingredients found in most of the Thai Cuisine. Lemon grass is widely used as an herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten except for the soft inner part. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood.


Fresh limes are a staple for cooking Thai food, and fortunately these are available on a year-round basis for a reasonable price. Look for limes that have nice thin skin and heavy feel which indicates good juice content. Other than Lemongrass and Lime, I also add in two chili padi(deseeded, roughly chopped) to give it a spicy Thai cuisine taste, but for family with kids or other reason, you can omit the chili for that spicy taste.

To make is a more versatile and complete meal without rice. I added in some mix vegetables like, potato, pumpkin and carrot to bake together with the chicken. You can omit the vegetable if you are serving this dish with rice or noodles.Posted by Picasa

Ingredients: (serves 2)
6 Chicken Wings, (mid joint portion)
2 - 3 Stalks Lemongrass
1/2 Tablespoon Olive Oil
2 Small Red Chillies, seeded and minced
3 Tablespoons Thai Lime Juice
1 Grated Lime Rind

Methods:
1. Rinse and clean the chicken mid joint, pat dry and set aside.
2. Remove the outer leaves of the lemongrass, mince the rest but keep the thick base whole (about 5cm) and bruise it.
3. Mix the minced & base of the lemongrass, red chillies, lime juice, lime rind and olive oil together and pour it over the chicken mid joint and mix well.
4. Marinate the mixture in the fridge for at least an hour or overnight.
5. Prepare the mix vegetable(if using) 15 minutes before the cooking.
6. Remove the chicken from the bag and place it on a baking tray and baked in a preheat 180 degree oven for about 20 minutes, turn at least twice to have even colour.
7. Serve with extra roast vegetables or rice and garnish with extra slices of lime for better fragrant.

For Roast Vegetables(optional):
150g Pumpkin, (skin remove, cut into chunk)
1 Medium Potato (skin remove, cut into chunk)
6 Baby Carrots, or 1 small carrot (skin remove, cut into chunk)


Methods:
1. To cut short the baking time, heat up a small saucepan with 1 teaspoon of olive oil.
2. Saute the potato and carrot for about 30 seconds then pour in the marinate sauce of the chicken and cover the pan and simmer on low heat for about 3 - 5 minutes. (this is make the potato and carrot soften a bit before baking)
3. Next add in the pumpkin chunks and continue to simmer for another 2 minutes.
4. Remove and lay the vegetables in a small baking dish and bake together with the chicken until done.

Note:
a) You can replace the chicken mid joint with chicken leg or even whole chicken but you will have to double or triple the marinating ingredients and extend the baking time.

2 comments:

  1. Darling, I don't have lemongrass here, but I managed to find dried ones the other day. Do you think it works? ;)

    ReplyDelete
  2. Wow.. got dried Lemongrass!!! U means those dried spices? Mb u can try and it might work just as well as those English dried herbs.

    ReplyDelete

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