Lately I have been thinking of remaking one of my favourite dishes; Lemongrass chicken. Yes remake because I have actually attempted it twice and blogged about it twice too! Once here and the other time here. So why this again? Am I saying the past 2 recipes ain't good enough?! Okay, the first recipe requires baking the chicken in the oven... for a quick cook like me, I usually try not to go to that unless absolutely necessary. Save power! 2nd recipe....well it comes from a packet huh huh. :P So yes, this post will be a pan cooked version with a marinating sauce that is made from scratch, woohoo! With the raving reviews from my family, I decided that it is high time I get this recipe up here to share with everyone.
I used HappyCall pan to cook the chicken wings, which actually help seal the flavour and moisture in the meat. But of course you can use any non stick pan to cook this, shouldn't be a problem.
Recipe for Lemongrass Chicken Wings
- 15 mid joint chicken wings
- 2 lemongrass stalk, remove outer husk and keeping only the soft center shoot
- 5 shallots peeled
- 2 garlic cloves peeled
- 1 inch thick ginger peeled, sliced thin
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp numeric powder
- 1/2 tsp white ground pepper
- 1 tsp sugar
- 50 ml water
- 2 tbsp cooking oil