Steamed Chicken With Lemongrass And Ginger Recipes

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STEAMED CHICKEN WITH LEMONGRASS AND GINGER



Steamed Chicken With Lemongrass and Ginger image

Make and share this Steamed Chicken With Lemongrass and Ginger recipe from Food.com.

Provided by MarraMamba

Categories     Poultry

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

2 stalks lemongrass
1 garlic clove, finely sliced
1 teaspoon fresh gingerroot, grated
1 pinch salt & freshly ground black pepper
2 boneless skinless chicken breasts
250 g broccoli florets
1/2 teaspoon cornflour, mixed with
2 tablespoons cold water
1/4 cup toasted almond

Steps:

  • Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
  • Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
  • Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
  • Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
  • Thicken the stock with cornflour and season if necessary.
  • To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

LEMONGRASS-GINGER CHICKEN



Lemongrass-Ginger Chicken image

From our local/state paper and one of my favourite food columnist Marg Johnson. Have not included marinating time or 10 minutes.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken thighs
1 teaspoon salt
1 tablespoon garlic (minced)
2 tablespoons ginger (grated)
2 sticks lemongrass (white part only very finely chopped)
2 spring onions (finely chopped green and white)
3 chilies (red chopped or enough to give a good bite)
1 tablespoon palm sugar (or brown)
2 tablespoons vegetable oil
1 lime (cut into wedges to serve)
coriander (cilantro leaves to serve)

Steps:

  • Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
  • Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
  • Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
  • Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.

Nutrition Facts : Calories 501.7, Fat 35.7, SaturatedFat 9, Cholesterol 157.9, Sodium 729.2, Carbohydrate 11.2, Fiber 1.6, Sugar 5.4, Protein 33.8

LEMONGRASS CHICKEN



Lemongrass Chicken image

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

Provided by Mrs. Ching

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

Steps:

  • Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
  • Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
  • Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g

STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME



Stewed Spicy Chicken With Lemongrass And Lime image

This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons peanut or vegetable oil
1/2 cup minced shallot
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 teaspoon turmeric
1 teaspoon ground dried cilantro
1 teaspoon sugar
2 stalks lemongrass
1 3-pound chicken, cut into serving pieces
Salt and freshly ground black pepper
1 tablespoon minced lime leaves or zest
2 tablespoons nam pla
1/4 cup minced cilantro leaves

Steps:

  • Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
  • Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
  • Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 42 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 10 grams, Sodium 920 milligrams, Sugar 3 grams, TransFat 0 grams

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