Posting a quick one in support of this month's AFF featuring Thailand. This time I made something simple; Roasted Lemongrass Chicken (Gai Ob Ta Khai). The key to making this dish a successful one is the long hours of marination. So it is best to make this ahead and let it chill in the fridge marinating. :) But the cooking part was really a no fuss easy oven baked dish!
Ingredients for Roasted Lemongrass Chicken Wings (Serves 3-4)
8 chicken wings, trimmed of fat, wash and pat dry
3 lemongrass stalks
2 Tbsp olive oil
2 lemongrass stalks, ends trimmed and bruised
1 tbsp dark soy
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
125 ml water
- Prepare the marinate 3-4 hours ahead. Chop the lemongrass finely. Heat the saucepan on medium fire and add in the lemongrass in. Then add in all the rest of the marinate ingredients and bring to a boil. Then remove from fire, cover and let cool completely.
- Once the marinate is cooled, pour into a big mixing bowl. Then add in the chicken wings, coat the chicken wings well with the marinate sauce. Leave the chicken to absorb the marinate in the fridge for 3-4hrs.
- Preheat the oven to 200C
- Take chicken wings out from the fridge. Arrange chicken pieces on an aluminum foil lined baking tray.
- Using the bruised lemongrass stalk, dip in cooking oil and use it as a brush and brush the chicken wings well. This step will help crisp up the skin / surface and prevent burning.
- Bake in the oven for 12-15 minutes or till the juice runs clear.
- Remove from oven and place on serving plate and serve immediately. Garnish with lemongrass if desired.
The skin was crisp and super flavorful. So delicious with a bowl of steam rice! Loving the savory, lemon twist in this dish. If you like lemongrass like I do, you should definitely give this a try. :)
I am submitting this to Asian Food Fest ( Thailand ) November Month hosted by frozen wings