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Lemongrass chicken Recipe

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This recipe for Lemongrass chicken is from The Laroia-Nguyen Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24-26 pcs (~10 lbs) chicken thighs with skin
1 red onion - halved - half finely diced other half pureed
1 whole white onion - halved -half finely diced other half pureed
12 cloves on garlic - put in blender
2-3 inch ginger peeled and roughly chopped - put in blender
3-5 sticks lemongrass - bottom 3 inches of the bulb put in blender - reserve top green parts you can dry
them and make tea
6-8 stalks green onion - white part reserved and green part put in blender

2 tsp black pepper
1/2 cup soy sauce
1.5 cup fish sauce
3/4 cup fresh lemon juice
1.5 cups sugar
1/2 cup canola oil
Directions:
Directions:
Take 1/2 red and white onion, ginger, garlic, lemon grass, green of onion in blender and blend till smooth.
Take the black pepper, soy sauce, fish sauce, lemon juice, sugar, and oil and combine in a large container with lid.
Mix the ingredients till the sugar dissolves.
Add the blended ingredients and mix.
Add the chicken and mix well to cover all the pieces in marinade.
Refrigerate at least 24 hours but preferably 48 hours.

Take the marinated chicken out of the refrigerator and allow to come to room temperature.
Take a hot cast iron or non stick pan and brown the chicken in batches. It does not have to be cooked through.
Place the browned chicken on a rimmed baking sheet.
Once all the chicken is cooked cover the baking sheet with aluminum foil and bake at 225F for 2 hours.
Take the marinade liquid add the white part of green onion - diced - and boil till it thickens.
Serve the chicken and sauce together.
Enjoy!
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
3 days
Personal Notes:
Personal Notes:
Minhthy and I made this the first time for our friend, Ferzeen, in Woodland, CA. Each time we make it the recipe evolved and this is the best so far.

 

 

 

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