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Lemongrass Roast Chicken with Nam Jin Jaew

Delishar

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 flourĀ + 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.