LEMONGRASS AND TURMERIC CHICKEN
Fragrant Lemongrass and Turmeric Chicken with cauliflower, peppers, and zesty lime juice. Delicious served with spiced basmati rice.
Provided by Linda Ooi
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Grind lemongrass, onion, and garlic in a blender adding a little water if necessary. Remove and add turmeric and pepper.
- Heat oil in a pot and stir fry spice paste until fragrant, about 2 to 3 minutes. Add chicken and stir till chicken turns opaque, about 2 minutes. Add water and season with salt. Reduce heat and let simmer for 10 minutes.
- Add cauliflower and peppers and continue to cook for another 5 minutes until cauliflower is tender. Turn off heat and stir in lime juice.
- Remove and serve warm.
LEMONGRASS WINGS
Lemongrass chicken wings - marinate the wings with lemongrass & Asian seasonings for the best party wings ever.
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
- Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.
- Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.
Nutrition Facts : Calories 321 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 people, Sodium 1505 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
GRILLED TURMERIC AND LEMONGRASS CHICKEN WINGS
Provided by Zakary Pelaccio
Categories Chicken Backyard BBQ Dinner Summer Grill Grill/Barbecue Lemongrass Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
- Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
- Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
- Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)
- Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
- Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.
MALAYSIAN TURMERIC AND LEMONGRASS CHICKEN WINGS
This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight.
Provided by Member 610488
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
- Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
- Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
- Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.).
- Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
- Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.
Nutrition Facts : Calories 890.7, Fat 66.6, SaturatedFat 26, Cholesterol 262.2, Sodium 1484.2, Carbohydrate 6.8, Fiber 0.5, Sugar 0.6, Protein 64.5
COCONUT CHICKEN CURRY WITH TURMERIC AND LEMONGRASS
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Provided by Chris Morocco
Categories Bon Appétit Chicken Curry Coconut Dinner Braise Spice Cardamom Anise Cinnamon Lemongrass Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 17
Steps:
- Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
- Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
- Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8-10 minutes. Transfer to a plate.
- Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
- Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.
- Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
- Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.
MALAYSIAN BARBECUE CHICKEN WINGS
This is a Malaysian barbecue recipe that I came up with myself. It is very delicious, especially with chicken wings.
Provided by Ching Lim
Categories World Cuisine Recipes Asian Malaysian
Yield 2
Number Of Ingredients 9
Steps:
- In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
- Lightly oil grill and preheat to high heat.
- Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 7.4 g, Cholesterol 226.4 mg, Fat 53.9 g, Fiber 1.5 g, Protein 57.7 g, SaturatedFat 14.2 g, Sodium 3031.3 mg, Sugar 1.5 g
MALAYSIAN CHICKEN WINGS
Provided by Jill Santopietro
Categories dinner, appetizer
Time 50m
Yield Serves 4 as an appetizer
Number Of Ingredients 12
Steps:
- In a small sauté ; pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.
- In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved. Put the chicken wings in a container large enough to hold the wings and sauce. Pour the sauce over the wings and toss to coat. Place a piece of parchment paper over the wings, then top with a plate to keep them submerged. Refrigerate for 24 to 48 hours, stirring occasionally.
- Preheat the oven to 375 degrees. Place a wire rack on a parchment-lined baking sheet. Lay the wings, skin side down, on the rack. Cook for 20 to 25 minutes.
- Bring the marinade to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until it reduces by about half into a thick glaze. Strain through a fine sieve into a large bowl. Add half of the aromatics in the sieve back into the glaze and stir. Toss the cooked wings in the glaze.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 25 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 7632 milligrams, Sugar 30 grams, TransFat 0 grams
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