Ingredients

  • Serves 6 people
  • 750 g whole chicken (cavity emptied, cleaned and pat dry)

  • 1 tbsp ginger (julienned)

  • 9 stalks lemongrass (smashed)

  • 3 sprigs coriander (2 sprigs chopped)

  • 3 tsp garlic (minced)

  • 1 large red chilli (sliced)

  • 1 lime (cut into 4 wedges)

  • 1 tbsp soy sauce

  • ½ tsp cornstarch

  • 1 tbsp water

  • 1 tsp salt

  • ½ tsp white pepper

  • ½ tsp black pepper

Recipe Courtesy of Asian Food Network

Steamed Chicken with Lemongrass

This tenderly steamed chicken with lemongrass makes it extra aromatic and fragrant!
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Medium
  • 120 min
  • 45 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 120 min
  • 45 min
  • 15 min

Instructions

  1. Marinate and stuff chicken

    • In a bowl, mix ginger, minced garlic, chopped coriander, ½ tsp white pepper, ½ tsp black pepper and 1 Tbsp soy sauce. Rub in all of the marinade evenly over the chicken.
    • Place it into the refrigerator to marinate for 2 hours.

    | Add more flavor and save time by marinating the chicken the night before

    Marinate and stuff chicken


  2. Steam chicken

    • Once the chicken is done marinating, lay out 2 lemongrass stalks onto a heatproof dish, then place the whole chicken on top.
    • Steam in the oven on medium steam setting for 45 minutes, otherwise, steam in a pot on high heat filled with water, with the dish on a rack.
    • When cooked, remove from heat and transfer to a serving plate.


  3. Make sauce

    • Pour liquid from the bottom of the heatproof dish into a saucepan.
    • Season to taste with salt, pepper and soy sauce if needed.
    • Add in ½ tsp cornstarch, mixed with 1 tbsp water.
    • Bring to a simmer on medium-low heat. Keep stirring until it turns into a nice glaze.

    | Adding cornstarch and water to the sauce will thicken it into a gravy



Garnish and Serve!

Drizzle the glaze over the chicken and garnish with 1 finely sliced large red chili, 1 sprig coriander and 4 lime wedges.

Garnish and Serve!

Reviews

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.