INGREDIENTS
- 1 free-range chicken, about 1.3 kilograms
- 3 lemongrass stalks
- 500 grams coarse salt
- Marinade:
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) oyster sauce
- Brown sugar
- Ginger
- Cilantro
- Garlic
- Lemon
- Unsalted butter
- Chili powder
- Turmeric powder
- Dried oregano
- Side dish:
- 200 grams baby bok choy
- 400 grams baby potatoes
DIRECTIONS
- Smash the lemongrass stalks and cut them in half. Chop the garlic and cilantro finely. Cut the ginger into thin slices. If the potatoes are too big, cut them in half.
- Create a mixture of minced garlic, chopped cilantro, unsalted butter, chili powder, turmeric powder, dried oregano, brown sugar, salt, soy sauce, and oyster sauce.
- Put the chicken into the marinade. Incise the chicken lightly to help the marinade penetrate the meat more easily. Drizzle some lemon juice on the chicken. Marinate the chicken for 15 minutes.
- Layer coarse salt, smashed lemongrass, and sliced ginger at the bottom of the steamer. Put the chicken on top with the potatoes neatly around it. Close the lid and cook on medium for 35 – 45 minutes.
- Open the lid and add some bok choy. Cook for 5 more minutes.
- Put the chicken, potatoes, and bok choy on the plate. Serve warm.
Leave a Reply