Lemongrass chicken

Lemongrass chicken with rice

Not sure about the origin of this dish, likely to be Nyonya. It looked fiery hot but that is only looks and it is deceiving. I used the biggest dried chillies I can find and removed all the seeds (for the sake of some with delicate tongues). It has all the chilli essence without the heat (personally, I like it hot but well, some like it cold and some like it in the pot nine days old??....can't please everyone, I guess).

Lemongrass chicken

Serve 4-6

1 chicken, cleaned and cut into small portions

5-6 stalks lemongrass, sliced finely, use only the inner white part

10-15 small onions, peeled, sliced

5-8 dried chillies, soaked, seeded
1 thumb size rock sugar

1 thumb size tamarind, soaked in 2-3 tablespoons water

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

3 tablespoon oil

salt to taste

1) Blend the lemongrass, onions and dried chillies in a food processor into a paste (if time permits, pounded in a mortar gives a better paste - less grainy and creamier).

2) Use about 1-2 tablespoon to marinate the chicken pieces for about 30 minutes to an hour.

3) Heat the wok, add the oil and fry the paste on slow fire until jam-like with the chilli oil surfacing and the amazing fragrance of the lemongrass permeating the whole kitchen. By now, the onions will be caramelized and the paste is ready. This process either make or break your dish, it takes about 15-20 minutes and there is no way to hasten it without spoiling the dish. If not done properly at this stage you either get a dish that taste burnt or bland.

4) Turn up the heat and add the chicken to the paste and mix well. Turn chicken to ensure they brown evenly. When that is achieved lower the heat, cover and let it simmer in its own juice for about 15 minutes. Check and turn the chicken occasionally. If too dry add 1-2 tablespoon water.

5) Add in the strained tamarind juice and rock sugar. Cook until the chicken is soft and if gravy is too thin, turn up the heat and let the gravy thickens. The gravy should be thick enough to cling on the meat. Turn off the heat.

6) Serve with hot rice. It taste better still overnight.

Jo