LEMONGRASS CHICKEN, SO EASY TO COOK AND LOVE
This recipe may be simple, but it is full of healthy properties, including Vitamins A, B and C, and essential minerals
AN easy-to-make Lemongrass Chicken is my choice of comfort food for the start of my cooking column this week. It’s a fragrant, spiced chicken stew I grew to love during frequent visits to a friend’s house more than 20 years ago.
She served it for dinner several times, and I decided to try cooking it.
It was not difficult, so I put my own spin on it by adding fish sauce.
When you fry chicken with fish sauce over high heat, it has the delicious aroma of belacan , or shrimp paste.
You can serve this Lemongrass Chicken with rice, or add it to kon-lo noodles (tossed with garlic oil and soy sauce) and garnished with boiled or stir-fried vegetables with choysam.
For a healthy touch, I will cook organic black millet soba, kon-lo style.
The well-loved lemongrass, or serai, has antibacterial, anti-fungal and anti-microbial properties. It helps in detoxification, aids digestive health, gets rid of wind and is a good diuretic.
It contains Vitamins A, B and C, folate as well as some essential minerals.
It’s a vital ingredient in our curries or any dish that needs chilli and spice, especially in Malay, Nyonya, Thai and Vietnamese cooking. Lemongrass also adds an appetising fragrance to fish soups and meat stews.
When I was a kid, I was prone to rashes and skin allergies. My mother used to boil lemongrass water for me to bathe in. Somehow, it relieved the itching.
The writer is a former chief sub-editor of ‘Life & Times’ for the ‘New Straits Times’. She is the author of ‘Fresh Ingredients’, a cookbook published by Marshall-Cavendish.
(Clockwise, from top) A fragrant stew of Lemongrass Chicken; Garlic, onions, chillies and lemongrass are some of the ingredients needed; Lemongrass Chicken served with ‘kon-lo’ black millet soba and vegetables.