Tuesday, 3 July 2012

Grilled Chicken With Lemongrass and Basil Leaves


Here is another quick and easy Happy Call Pan (HCP) dish which is inspired by one of my friend, Jaiyi through her instagram photo(HERE). We all loved this "Grilled Chicken with Lemongrass And Basil Leave" where the chicken meat is so tender and infused with the unique aroma of the lemongrass and Thai basil. But if you can't get hold of Thai Basil, free feel to replace it with Parsley which is originally used in Jaiyi's recipe.


GRILLED CHICKEN WITH LEMONGRASS AND BASIL LEAVES



As for those who don't have a HCP, you can always bake this dish using an Oven which you might perhaps need to roast it for a longer timing in order to get it cook. Or if you prefer easy cooking, you can also replace whole chicken with parts such as mid-joint, drumsticks or etc depending on your preference too.


(Serves: 4   | Preparation: 10 minutes   |  Marinate: 2 hours  |  Cooking: 30 - 35 minutes)

Ingredients:
1 Chicken (1.2kg), portion into halved without cutting through
2 Stalks Of Lemongrass, lightly pound and sliced
1/2 Tablespoon of Black Peppercorns, crashed
1 Teaspoon Salt
1 Tablespoon Oyster Sauce
3/4 Tablespoon Dark Soy Sauce
3 Tablespoon Cooking Wine (Hua Diao Jiu)
Handful of Thai Bail, roughly chopped
3 Stalks Lemongrass, cut into sections

Method:-
1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the salt all over the chicken together with the mixture of oyster sauce, dark soy sauce and cooking wine.

2. Next stuff 3/4 of the lemongrass and basil mixture in the chicken cavity(refer to the photo above) and tie it up using a baking string(you can find it in daiso or baking shop).

3. Sprinkler some crashed black peppercorns on the chicken and top with remaining lemongrass mixture. Marinate the chicken in the fridge for at least 2 hours or overnight to get the flavour through the meat.

4. Place extra lemongrass and chicken (remove the string and lay it flat, skin side up) in the Happy Call Pan (HCP), cook over medium heat (LOCK) for about 15 minutes, flip the pan over and cook for another 10 - 12 minutes.

5. Flip the pan back. Unlock and cook for another 8 - 10 minutes to get a nice golden crispy outer skin. (total cooking time might varies depending on the size of the chicken)

So if you or your family loves chicken dishes, this might be something quick and easy which you would like to consider whipping up over the weekend and share some family time by having simple homecook dishes together.

17 comments:

  1. This pan is really amazing and you have showed it so well. I bet everyone following you now has one of this pan at home! You made really delicious recipes using this pan and I'm very impressed! Keep up good work!

    ReplyDelete
    Replies
    1. Thanks for your kind words Nami. This is a common pan amount household in Singapore now as it is indeed a great helper to whip up fast and yummy dishes/bakes

      Delete
  2. That chicken looks sensational! You've really made good use of the pan, and I'm so tempted to get one, although I haven't seen it being sold here in oz.

    ReplyDelete
    Replies
    1. Hi Fern, I think you can get it online at Amazon or Gmarket. If not perhaps any of your family members or friends can get you one when they visit you in Oz :)

      Delete
  3. Hi Ellena,

    I don't have a HCP pan. How long would you suggest I roast/bake it in the oven for?

    Thanks.

    ReplyDelete
    Replies
    1. Hi Candice,

      No worries if you don't have a HCP, you can roast the chicken in an preheat 200°C/180°C fan-forced for about 1 hour or until juices run clear when thickest part of chicken is pierced with a skewer. HTH :)

      Delete
  4. Oh my gosh that looks absolutely amazing--seriously!

    ReplyDelete
  5. That sounds delicious - I am always looking for new flavouring for chicken. I might try this roasted, we can't get the Happy Call Pan over here

    ReplyDelete
    Replies
    1. Hi Becs, no worries if you don't have a Happy Call Pan, oven can do a great trick for this too :)

      Delete
  6. I've never seen a pan like that. I'm going to have to look into it because that chicken looks beautifully cooked!

    ReplyDelete
  7. wow! amazing happy call pan! urge me to get one too.omg! i m still pondering should i buy or not?!
    the HCP looks like a promising pan and can do wonderful job.
    i just bought a whole set of Tupperchef Inspire cookware..yet to try out the performance. I saw demo of it, looks amazing too.

    I love your photo, may i know which camera that you are using?
    thanks keep up the good work!

    ReplyDelete
    Replies
    1. Hi Jo,

      Thanks for your kind words. Oh Tupperchef Inspire cookware look amazing too! Hope to see some of your posts using that :)

      BTW I am using Canon 550D :)

      Delete
  8. Brilliant idea to split the chicken this way.

    ReplyDelete
  9. Ellena, thanks for sharing such a wonderful recipe. Can I ask a question abt HCP since I recently bought one? I find that water droplets tend to form within the Pam when locked and would drip fm upper lid to lower lid when unlocked whilst cooking. Is this why u leave the pan unlocked for the last 8-10min? Michelle

    ReplyDelete
    Replies
    1. Hi Michelle,

      Yup! When you lock the pan, it will cook using pressure(steamed) that's why you find those water droplets. So if you want to roast or pan-fry fish till crispy outer skin, don't lock the pan :)

      Delete
  10. Hi Ellena,

    which size HCP is this? I have the smallest size and am wondering if I can roast a small chicken in it. Thanks!

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

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