Bai Sach Maon Kroeurng
Lemongrass Chicken with Rice is a mind-blowing dish you will list as one of your favourites.
It is quick and easy to make by marinating the chicken and letting it incorporate well with the sauce before pan-fry or for a healthier version by cooking in the oven or air-fryer.
The interesting part is the sauce, YES! the sauce that marinades the chicken. Use it to combine with the rice and cook to make the best flavourful lemongrass rice plate.
Lemongrass Chicken Rice
Lemongrass Chicken Rice is quick and easy to make by marinating the chicken and letting it incorporate well with the sauce before pan-fry or for a healthier version by cooking in the oven or air-fryer.
Ingredients
Method
Lemongrass Paste Sauce:
- Blend lemongrass, garlic, shallot, kaffir lime leaves, galangal, turmeric, and water until smooth using a blender.
- Pour into a measuring jar or a mixing bowl, add ground black pepper, salt, sugar, soy sauce, oyster sauce and stir to combine.
Chicken Thighs:
- Locate the joint between the two parts of the leg and cut to separate the thighs from the drumstick.
- Then, to marinate the chicken, place it in a plastic bag with the lemongrass paste sauce. Refrigerate for 1 hour, then take it out to prepare for pan-fry.
Pan-Fry the Chicken:
- Place a nonstick pan over medium heat, gently place each marinated chicken piece into the pan, and cook until the chicken is done.
Cooking Rice with Lemongrass Sauce:
- Rinsed 3 cups jasmine rice thoroughly until the water runs clear, then drain.
- Place a medium pot over medium high heat, add vegetable oil, and the remaining lemongrass sauce from the chicken.
- Stir-fry until fragrant, then add rice and stir to combine. Add 3 cups of water and cook until the water has evaporated with the lid off.
- Cover it, and reduce the heat to low and cook for 10 minutes.
- Spread the rice evenly with a fork, then cover it and cook for another 5 minutes on low heat. And it's all set.
Pickled Vegetable:
- Let's make a quick pickled vegetable to go with the rice by thinly slicing the radish, carrot, and cucumber, then mixing everything together.
- In a small mixing bowl, add thinly sliced garlic, shallot, ginger, chili pepper (optional), sugar, vinegar, salt, and mix well.
- Mix thoroughly after pouring the mixture over the sliced vegetables.
Koh Kong Dipping Sauce:
- Using a mortar and pestle, pound the garlic cloves and chilli pepper until fine, then add the lime juice, sugar, salt, and fish sauce and stir until the sugar is dissolved.
- To serve, place in a bowl or a glass jar.
Serving:
- Fill the dish with fragrant rice, pan-fried chicken, and two bowls of pickled vegetables and dipping sauce.
- It's delicious with chicken soup on the side.
- Enjoy!
