
Lemongrass Roast Chicken with Nam Jin Jaew
Ingredients
Lemongrass Roast Chicken
- 1.4 kg whole chicken butterflied/spatchcocked
- 5-6 whole lemongrass bruised
- 1/2 cup chopped lemongrass
- 1 inch thumb galangal / blue ginger
- 1 tbsp whole black pepper
- 1 tbsp coriander seeds
- 1/2 tbsp cumin powder
- 1/2 cup garlic cloves peeled
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1 tbsp fish sauce
- 1/2 cup coconut milk
- 1 tbsp oyster sauce
- Splash of water
- Lime wedge to serve
Nam Jin Jaew
- 1 cup water
- 1 thai chilli/ chilli padi seeds removed and chopped
- 2 tbsp rice vinegar
- 1 tbsp grated galangal/blue ginger
- 2 cloves garlic pressed/minced
- 3 tbsp fish sauce or to taste
- 1/3 cup palm sugar
- Corn starch slurry 2 tsp corn flour + 2 tbsp water
- 1 tbsp chopped coriander
Instructions
Lemongrass Roast Chicken
- Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.
- Blend until you get a paste, add splash of water if too dry.
- Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.
- Preheat oven to 200C.
- Place lemongrass on the base of baking sheet.
- Place chicken on top of lemongrass.
- Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.
- Continue baking for another 30-35 minutes or until cooked.
- Garnish with lime wedges and serve with Nam Jin Jaew
Nam Jin Jaew
- Bring water to a simmer and dissolve palm sugar in a sauce pan.
- Add in all the other ingredients, except corn starch slurry.
- Taste and adjust seasoning to taste (fish sauce or sugar)
- Allow to simmer for a minute over low heat.
- Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.
- Remove from heat, and stir in coriander.
- I like mine still slightly runny.
- Serve with lemongrass chicken.