CHICKEN WITH LEMONGRASS (Gai Takrai)
6 stalks lemongrass
8 green onions, thinly sliced lengthwise
1/4 cup fish sauce
1/3 cup sugar
6 chicken thighs, boned
Garnish (preparation below)
4 cups oil
1/4 pineapple, sliced and cut into decorative shapes
Cut off and discard leafy portion of lemongrass stalks. Pound solid
portion of stalks to release oils and cut up coarsely. Combine
lemongrass, green onions, fish sauce and sugar in bowl. Add chicken
thighs and marinate at least 3 hours or overnight in refrigerator.
Prepare Garnish. Drain chicken well. Deep fry in oil 20 to 30 minutes,
until done. Drain and slice into bite-sized pieces. Arrange on serving
platter and sprinkle with Garnish ingredients. Decorate platter with
pineapple. Makes 4 servings.
10 stalks lemongrass
12 green onions, thinly sliced crosswise
1 cup oil
1/4 cup chopped roasted unsalted peanuts
1 1/2 tablespoons sugar
1/2 teaspoon salt
Cut off and discard leafy portion of lemongrass stalks. Thinly slice
remaining solid portion of stalks crosswise. Heat oil in skillet. Add
lemongrass and fry until lightly browned.
Remove with slotted spoon and drain on paper towel. Add green onions to
oil and fry until crisp. Drain on paper towel. Combine lemongrass,
green onions, peanuts, sugar and salt.
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