Whichever the reason, lemongrass came home with me Sunday. I needed a simple weekday way to cook with it.
I would like to have some planted so I can always have young tender lemongrass stalks on hand for dishes like tonight's chicken.
Lemongrass is a fibrous plant that needs to be very finely diced for cooking or the texture will be unpleasant. The flavor is mildly lemon with that Asian Unami needed for this regional cuisine. Usually two stalks will infuse your cooking with a more complex and less abrasive flavor than lemon juice or even lemon rind.
The combinations in tonight's supper are Malaysian influenced.
- 2 stalks lemongrass, white part only, tough outer leaves removed and discarded, the inner portion then finely diced.
- 2 shallots, peeled and finely diced.
- 1 cup minced fresh cilantro (or 3 TLBS dried)
- 1/3 cup mild vegetable oil.
Then grill or pan sauté the chicken until cooked through, about 20 minutes. Serve hot.
I will use the leftover chicken for lettuce wrap sandwiches to take to work this week. This is a delicious chicken, both the kids enjoyed it.