Yummy Factor: ♥ ♥ ♥ ♥ ♥
Yesterday, I didn’t have any idea what to make of the chicken drumsticks that has invaded the fridge. Erik suggested roasted just like how they served it at the Grandy’s restaurant. I searched and searched the world wide web, but I couldn’t find the recipe. So, I did what I do best, type in the ingredients I had hanging out in the fridge and “viola” …Lemongrass marinade for chicken. The original recipe was from epicurious.com but I tweaked it up a bit. I added some bulldog sauce, hoisin sauce, more garlic, cilantro and chives. I also didn’t have time to marinade the chicken and broil it, yet it turned out very delicious.
Ingredients: 1/4 cup oil, 5 tbsp fish sauce, 2 tbsp sugar, 2 tbsp chopped shallot/onion, 2 tbsp oyster sauce, 2 tbsp hoisin sauce, 1 tbsp bulldog sauce, 3 tbsp lemongrass, 1 tsp chili-garlic sauce, 2 tbsp cilantro, 2tbsp chives, 4 chopped garlic clove, 1/2 tsp ground black pepper, 4 pound chicken legs, 1/2 cup water,
Preheat oven to 350°F. Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, onions/shallots, 2 tbsp oyster sauce, 1 tbsp hoisin, 2 tbsp lemongrass, chili garlic sauce, garlic, chives, cilantro and pepper in large bowl. reserve 1/4 cup marinade into bowl. Add chicken into the rest of marinade; turn to coat. Place chicken into baking pan. Bake for 25-30 minutes. Flip chicken and base the remaining marinade onto the chicken. Bake for another 25-30 minutes or until chicken temperature is 175°F. Transfer chicken to plate. Pour the remaining pan juice into a frying pan and add 2 tbsp fish sauce, 1 tbsp sugar, 1/2 cup water, 1 tbsp lemongrass and let it reduce to half. Spoon out fat. Serve chicken with pan juices and rice.