Vietnamese Lemongrass Chicken

Method4 steps

1. 1

   Step 1: Finely mince the tender white part of fresh lemongrass (2 tbsp) and the shallots (2 tbsp), peel and mince the six marinade garlic cloves, and grate the fresh ginger (1.5 tsp). Mix all these aromatics with the measured oyster sauce (3 tbsp), soy sauce (1.5 tbsp), one tablespoon marinade fish sauce, honey (1.5 tbsp), brown sugar (1.5 tbsp) and one-and-a-half tablespoons marinade oil (1½ tbsp). Coat all six raw boneless chicken thighs, cover and refrigerate for at least one hour, preferably overnight. Keep this raw-chicken marinade separate from the dipping sauce.

   Minimum refrigerated chicken marinade · 60 minUses 6 chicken thighs, boneless (about 750–900 g total) · 2 tbsp lemongrass, finely minced; white part only · 2 tbsp shallots, finely minced · 6 garlic cloves, minced for the chicken marinade · 1.5 tsp ginger, grated · 3 tbsp oyster sauce · 1.5 tbsp soy sauce · 1 tbsp fish sauce for the chicken marinade

2. 2

   Step 2: While the chicken marinates, dissolve the separate two-and-a-half tablespoons dipping-sauce sugar in the quarter cup warm water in a clean bowl. Stir in the separate two tablespoons dipping-sauce fish sauce, two tablespoons lime juice, three finely minced garlic cloves and two finely chopped chilies, or adjust the chili to taste. Taste and, only if needed, add a little extra lime, sugar, chili or water to balance it. Refrigerate the clean dipping sauce until serving; it must not touch raw chicken or its marinade.

   Uses ¼ cup warm water for the nuoc cham · 2½ tbsp sugar for the nuoc cham · 2 tbsp fish sauce for the nuoc cham · 2 tbsp lime juice for the nuoc cham · 3 garlic cloves, finely minced for the nuoc cham · 2 bird’s-eye chilies, finely chopped for the nuoc cham; adjust to taste · Lime juice for optional dipping-sauce adjustment, to taste · Sugar for optional dipping-sauce adjustment, to taste

3. 3

   Step 3: Heat a large skillet over medium heat and lightly oil it only if needed, using the separate optional pan oil. Lift the marinated thighs into the pan smooth-side down, letting loose excess marinade drip back into its bowl, then discard that remaining raw-contact marinade. Cook for five to six minutes on the first side until caramelized and golden, then flip and cook for a further five to six minutes on the other side. Work in batches so the pan is not crowded. Check each thigh reaches at least 74°C (165°F) at its thickest part, continuing to cook as needed; colour and the time range alone do not establish doneness.

   Chicken: five to six minutes per side · 5 minUses All six marinated thighs with their coating; discard loose excess marinade · a drizzle neutral oil (optional)

   
4. 4

   Step 4: Transfer the fully cooked chicken to a clean plate and let it rest for two to three minutes. Slice or serve whole, dividing the six thighs into three servings. Serve the clean prepared nuoc cham alongside or drizzle it over to taste. If desired, add separately prepared hot jasmine rice, ready pickled vegetables, washed cucumber slices or washed fresh herbs. Keep any unused dipping sauce refrigerated.

   Rest cooked chicken before slicing · 2 minUses All six fully cooked thighs from step 3 · Prepared dipping sauce from step 2, used to taste · Ready cooked jasmine rice, optional serving side · Ready pickled vegetables, optional serving side · Cucumber, washed and sliced, optional serving side · Fresh herbs such as cilantro, mint or Thai basil, washed, optional serving garnish