Tuesday, January 6, 2015
Thai Style Butter Lemongrass Chicken - 泰式香茅牛油鸡
This is my first post of 2015. Here I would like to wish every blogger and friend a very Happy New Year, Hopefully this year there would be more peace in the world and less disasters, both natural and man made.
This recipe has been with me for quite sometime. Until today i have a chance to give it a try. Out of my expectation it turned out better than I assumed it would be. It tastes so good and the chicken is tender. However, I thought that the Tom Yum paste overpowered the lemon grass. Perhaps I will add more lemon grass in my next attempt.
Gentle reminder, you need to cook more rice .lol
Recipe: adapted from ho ho jiak! Hawkers' Fair
2 chicken whole legs - deboned and cut into pieces
2 tablespoon butter
1/2 teaspoon salt
1 teaspoon sugar
dash of sesame oil and white pepper
1 small egg- lightly beaten
1 tablespoon corn flour
1 tablespoon plain flour
1 tablespoon lemongrass - diced
1 teaspoon chilli padi - sliced
1/2 teaspoon chopped kaffir lime leaf
1 tablespoon tom yam paste
100 ml water
1) Marinate the chicken in the marinade for 30 minutes.
2) Melt butter in a dry non-stick frying pan over medium fire, pan fry the chicken until golden brown.
3) Add in ingredients and stir-fry until fragrant. Add in 100 ml water and continue to cook until the sauce has dried. Dish up and serve.