vietnamese lemongrass chicken mid-joints

This is a continuation of my chicken mid-joint saga.

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The thing is, I have quite a few packs of mid-joints in my freezer. Yep, they were on sale and Aunty Diana struck again. :P

But mid-joints are super useful things to have in the freezer.

Don’t know what to cook? Fry some chicken mid-joints!

Feel like a snack? Fry some chicken mid-joints!

Have guests coming over? Fry some chicken mid-joints!

Okay, I think you get my point.

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Don’t like to fry? No problem. You can also grill them on the barbeque; or roast them in the oven; or air-fry them.

How’s that for flexibility?

If you like lemongrass (I LOVE!!), you would love this recipe. The flavor of the lemongrass comes through loud and clear. 

Very nice indeed.

Okay, I shall get on with the recipe.

I marinated the chicken over night in the fridge – I like to do that but it is not a must. If you don’t have that much time, 2 hours in the fridge should do it.

In a blender, add the ingredients (except fish sauce) to make the marinade. You can make adjustments – if you like the flavor of any ingredient, feel free to add more of it.

If you do not have a blender, you can also pound the ingredients with a mortar and pestle.

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 Blitz until quite smooth. Add fish sauce to taste.

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Pour this over the chicken mid-joints (or whichever chicken part you are using).

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Mix to combine.

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Cover the bowl with cling film and refrigerate for a minimum of 2 hours, over-night if possible.

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An hour before cooking, add the rice flour, and stir to coat all the chicken.

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Return this to the fridge. This allows the chicken to be drier (the flour absorbs the liquid and the cold air dries them out even more) and your chicken will be more crispy when cooked.

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Deep-fry the chicken in batches until golden brown.

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Alternatively, roast them at 180°C for 30-40 minutes, turning once half-way, until the chicken is golden brown.

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Serve immediately.

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This was so delicious and so, so fragrant.

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Try them. You’d love them too!

WORKSHOPS 

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Date: Friday 30 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 31 March 2017

Workshop: Hands-on Pandan Chiffon & Gula Melaka Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 22 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 23 March 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 6 May 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Vietnamese Lemongrass Chicken Mid-Joints
Yields 20
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Ingredients
  1. 2kg chicken mid-joints, or any other chicken parts
For the marinade
  1. 2–3 lemongrass stems, white part only
  2. 6 coriander roots, washed
  3. 5 red Asian shallots
  4. 3cm piece fresh ginger, peeled
  5. 3 garlic cloves
  6. 1 teaspoon ground turmeric
  7. 1 teaspoon ground white pepper
  8. 1 teaspoon Chinese five-spice
  9. 1 teaspoon ground cinnamon
  10. 2 tablespoon sugar
  11. 1 tablespoon tamarind paste
  12. fish sauce, to taste
To coat the chicken
  1. 3-4 tablespoons rice flour
Instructions
  1. In a blender, add the ingredients (except fish sauce) to make the marinade. You can make adjustments – if you like the flavor of any ingredient, feel free to add more of it.
  2. If you do not have a blender, you can also pound the ingredients with a mortar and pestle.
  3. Blitz until quite smooth. Add fish sauce to taste.
  4. Pour this over the chicken mid-joints (or whichever chicken part you are using). Mix to combine.
  5. Cover the bowl with cling film and refrigerate for a minimum of 2 hours, over-night if possible.
  6. An hour before cooking, add the rice flour, and stir to coat all the chicken.
  7. Return this to the fridge.
  8. Deep-fry the chicken in batches until golden brown.
  9. Alternatively, spray them with a little oil and roast at 180°C for 30-40 minutes, turning once half-way, until the chicken is golden brown.
  10. Serve immediately.
Adapted from SBS Food
Adapted from SBS Food
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Links to the products I love and use in my kitchen. Tovolo Tip Top Tongs (Chili Pepper) Tovolo Stainless Mixing Bowl (Available soon in Singapore)





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