This Asian inspired lemongrass butter chicken is a quick, simple and delicious dish to prepare. It tastes sweetish, yet a bit sour and hot as tom yam paste is added. Perfect to be served with hot piping steamed white rice. .... Great taste without much effort.
2chicken whole legs, , skin removed, cut into pieces, 500g
28gbutter, room temperature
1tablespoonlemongrass, chopped
1teaspoonbird's eye chili, or chili padi, chopped
1teaspoonkaffir lime leaves, chopped
1tablespoontom yam paste
100mlwater
Marinade:
1teaspoonsalt
1tablespoonsugar
1egg, beaten
1tablespooncornflour
1tablespoonall-purpose flour
½teaspoonsesame oil
½teaspoonwhite pepper
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Instructions
Mix chicken pieces with marinade. Leave to marinade for at least 1/2 hour.
Mix tom yam with the water.
Heat up a wok or non-stick pan. Then melt butter in pan. Add in chicken pieces and pan fry on low heat until golden brown.
Add in chopped lemongrass, bird's eye chili, kaffir lime leaf. Stir fry until aromatic.
Then add in the tom yam solution and continue to fry until all the liquid has been absorbed and the chicken is dry. Dish up and serve warm with steamed rice.