Lemon Grass Chicken with steam rice (香茅雞飯)

This recipe has an added dimension; using a very special popular herb – Lemon Grass – from Asia to enhance the taste and smell of an ordinary chicken dish.   It takes less than half an hour to prepare this recipe so it is ideal for a quick dinner when you get home late and hungry.  I like to use chicken leg but please feel free to use chicken breast if you are on a special diet.  This recipe is originated from Vietnam so I like to serve it with some hot Jasmine rice and fish sauce.

Fresh Lemon Grass
Frozen Lemon Grass
Golden Boy Fish Sauce


Chicken legs                          4x  boneless


Garlic paste                          ¼ teaspoon

Chopped shallot                 ½ teaspoon

Chopped ginger                  ¼ teaspoon

Chopped lemon grass       1 teaspoon

Oyster sauce                        ½ teaspoon

Fish sauce                                  ½ teaspoon

Sugar                                           ½ teaspoon

White pepper                           1/8 teaspoon

Cooking wine                           2 teaspoon

Water                                         2 teaspoon

Cornstarch                                 1 teaspoon

Mix the above marinades in a small bowl, mix well.  Pour it over the boneless chicken legs and marinade it for at least ½ an hour.  Season your thick bottom frying pan under medium heat, and put in two tablespoons of oil.  Grill the chicken legs skin down first for three to four minutes, avoid burning.  Turn it over and grill the other side.  It is best to cook it with BBQ for maximum flavor in the summer time.  Also it is customary to serve with cucumber, bean sprout and hot pepper.  Use “Fish sauce” for dipping.


It is best to use fresh Lemon Grass if you can find it in your local market.  However you can also use frozen lemon grass for convenience purpose.

Fish dipping sauce:

Fish sauce                     2 teaspoons

Sugar                              2 teaspoons

Water                             ¼ cup

Cook the above ingredients in a small bowl or microwave until sugar is dissolved. Add a few julienne carrots before serving.



大雞脾      4塊(起骨)


蒜茸          一茶匙
乾葱茸      一茶匙
姜茸          半茶匙
香茅碎      1 1/2 茶匙
蠔油          一茶匙
魚露          半茶匙
糖              3/4茶匙
白胡椒粉  1/4茶匙
紹酒           二茶匙
水               四茶匙
生粉           二茶匙
把以上醃雞枓放入去骨雞脾中攪拌好約二小時, 開中火放少許油在鍋中,以中火首先煎雞皮的一邊約十分鐘,
再翻轉煎另一面, 小心燒焦雞塊. 煎好後上碟食用.
夏季時可用燒烤爐烤食, 風味百倍.
食時可加入少量魚露汁, 辣椒, 青檸, 酸黃瓜, 芽菜伴食.


魚露二茶匙, 糖二茶匙, 水 1/4 杯, 烹至沸騰後加入少許紅蘿蔔絲便成.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s