Roasted Lemongrass Chicken

Introduce

Chef :

Pawon Indo Bule

Roasted Lemongrass Chicken

Love the aroma of lemongrass and all the spices that blend together. I did not make it spicy since my children ate this, but if you like it spicy, add some thai chilies.

Ingredient

1 kg

(about 2 lbs) chicken thigh and drumstick

lemongrass (white part), bruised

galangal (in USA only dried one available)

2 cm

kaempferia galanga (in USA only dried one available)

Cooking instructions

* Step 1

Preheat oven to 350° F.

* Step 2

Heat about 3 tablespoons of oil. Sauté spice paste, lemon grass, lime leaves, bay leaves, cloves and nutmeg until they get darker color and cooked. Add chicken, water, salt, sugar and pepper. Stir well. Turn the heat off.

* Step 3

Prepare a baking dish, lined with aluminum foil. Put the chicken (make sure the skin is facing up) and the spice into the aluminum foil. Wrap tight.

* Step 4

Put the baking dish into the oven. Bake for an hour.

* Step 5

Take the baking dish out, open the aluminum foil wrap. Taste the sauce, add salt/sugar if necessary, do not forget to stir evenly if there is addition of salt/sugar. Put the baking dish back into the oven. Bake for another 15-20 minutes (until the chicken/sauce surface looks roasted).

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