Lemongrass Chicken Thighs

Ingredients

• 2 cuillères à soupe Palm sugar (or brown sugar) (Finely grated)
• 2 tiges Lemongrass (Remove the roots, cut the tender parts into 6‑7 cm rounds, then coarsely chop)
• 2 gousses Garlic cloves (Thinly sliced)
• 2 cuillères à soupe Soy sauce (Tamari or light soy sauce)
• 2 cuillères à soupe Fish sauce
• 1 cuillère à soupe Oyster sauce
• ½ cuillère à café Black pepper (Freshly ground)
• 8 pièces Boneless chicken thigh pieces, skin on (Trim excess skin, even out thickness by lightly scoring the meat)
• 1 gousse Garlic (for the sauce) (Minced)
• 2 pièces Fresh chilies (Sliced into rounds)
• 1 petite Shallot (Minced)
• ½ cuillère à soupe Sugar
• 6 cuillères à soupe Fish sauce (for the sauce)
• 1 cuillère à soupe Lime juice
• 1 bouquet Fresh cilantro (Leaves only, coarsely chopped)
• 1 cuillère à café Cornstarch (or potato starch) (Diluted in a little cold water)
• 2 cuillères à soupe Vegetable oil (For the pan)
• 150 ml Water or chicken broth (To deglaze the pan)

Instructions

1. Prepare the Marinade

   Grate the palm sugar with a knife, transfer it to a bowl. Add the coarsely chopped lemongrass, the two minced garlic cloves, soy sauce, fish sauce, oyster sauce, and pepper. Mix well until the sugar dissolves.

   Time: PT15M

2. Prepare the Chicken

   Trim excess skin from the thigh pieces, debone, remove any remaining cartilage, and lightly score the meat to even out the thickness.

   Time: PT10M

3. Marinate the Chicken

   Coat each thigh with the marinade, place them in the bowl, cover with plastic wrap and let rest for 30 minutes in the refrigerator.

   Time: PT30M

   Temperature: 4°C

4. Prepare the Accompanying Sauce

   In a bowl, combine the minced garlic, the two sliced fresh chilies, the minced shallot, ½ tablespoon sugar, 6 tablespoons fish sauce, 1 tablespoon lime juice, and the chopped cilantro. Set aside.

   Time: PT5M

5. Cook the Chicken

   Heat the pan over medium heat, add the vegetable oil. Place the thighs skin‑side down and brown for 6 minutes. Lay a piece of parchment paper over the thighs, add a small saucepan of water (or broth) beside it to create steam, cover and cook an additional 6 minutes. Flip and repeat the operation on the other side.

   Time: PT12M

   Temperature: Medium

6. Deglaze and Thicken the Sauce

   Remove the cooked thighs, pour the cooking juices into the small saucepan, add 150 ml water or chicken broth, bring to a boil. Stir in the previously diluted cornstarch, whisk until thickened. Adjust seasoning with a little sugar or fish sauce if needed.

   Time: PT5M

   Temperature: Ébullition

7. Plating

   Slice the thighs (optional) and arrange on a serving platter. Drizzle with the thickened sauce or the spicy sauce prepared in step 4. Serve with hot white rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g