Chicken with marinade and lemongrass
Ingredients
- 1 kg chicken thigh fillets
- 3 stalks lemongrass, outer layer and tip removed, core thinly sliced or use 3 tablespoons of dried lemongrass from Vinasamex (Miss Linh)
- 3 cloves garlic, thinly sliced
- 75 g shallots, thinly sliced
- 1 red chili pepper, with seeds, thinly sliced
- 30 g Vinasamex marinade (Miss Linh)
- ½ tbsp sesame oil
- 25 g soft palmyra nectar (Miss Linh)
- 3 tbsp Shaoxing cooking wine
- 1 tsp coarsely ground black pepper (Miss Linh)
- 1 kg chicken thigh fillets, kept whole
- 4 spring onions, thinly sliced
- 50 ml sunflower oil
- ¼ tsp salt
- 75 g roasted cashews, roughly chopped (Miss Linh)
Instructions
Grind the lemongrass, garlic, shallots, and red chili pepper into a fine paste using a mortar and pestle. Transfer the mixture to a large mixing bowl and add Vinasamex marinade, sesame oil, palmyra nectar, Shaoxing cooking wine, and black pepper. Mix everything into a marinade.
Add the chicken, mix well, and let it marinate in the refrigerator overnight.
Allow the marinated chicken to come to room temperature for an hour before grilling. Meanwhile, preheat the convection oven to 175°C. Place a sheet of parchment paper on a baking tray (to prevent moisture from burning onto the tray). Place a rack on the baking tray and arrange the chicken thighs on it. Slide the baking tray with the rack into the middle of the oven and roast the chicken for 50 minutes until cooked through.
Heat the sunflower oil in a skillet over medium-high heat and add the spring onions and salt. Sauté for a few seconds and then remove from the heat. Set aside.
Ensure the roasted cashews are ready.
Once the roasted chicken is cooked, slice it into thin strips of 2 cm and arrange them on a serving platter. Drizzle the spring onion oil and sprinkle the roasted cashews over the chicken before serving.