momoese

Cassie, at the top left of the article are some links to more medicinal articles about this plant. I think I'll start making tea too!

stumpy4700

Word to the wise,,,keep your pot out of your lemongrass...Sparta PD is using helicopters to catch ya..............lol

Dean W.

My Lemon Grass isn't invasive. I live in zone 8b and it dies back to the ground every winter and also requires irrigation during the warmer months.

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momoese

Richard, somehow I missed your reply to this post. I just wanted to say thanks!

BTW, I have made this dish several times now serving it with BBQ'd oysters(locally farm raised) and garlic rice and I have to say, I think it's the pinnacle of chicken! The smell is intoxicating as well!

A word of warning, the Annato seed oil will stain anything porous, and it tastes much better if you cut up your own chicken and cook it with the bones in and skin on. Skinless/boneless breast don't work well. I cook it on the indirect side of the coals and then flash it over the hot side to get some charing on the skin. I also like to marinade it longer than recommended in the Coconut vinegar mix.

marcuz29

This post makes me hungry. It seems i need to eat that kind of recipe after logging out.yum yum!!

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bencelest

Richard, I like your recipe better than the first because there are not many ingredients to seek for.
\I plan to cook it this weekend.
It looks yummy and easy to make.
Thanks.
Benny

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momoese

Ok, so I have made this dish several times now, probably a dozen or so and it's just the best chicken dish!! I serve it with grilled oysters, rice and beer. I make it with whole organic chickens I get from the farmers market and my own Tanglad!


Here is the recipe that I'm sticking with:


Ingredients:
1 whole organic Chicken 3-4 pounds
1/2 head of crushed Garlic
About 1Tbs minced or grated Ginger
2 large stalks of diced Tanglad/Lemon Grass
1 tsp Salt
1 Tbs ground Black Pepper
1 cup Coconut Vinegar (I have used a whole bottle and marinated in a huge plastic tub)

Achuete oil: (basting sauce)
1/2 cup Olive Oil, or Star Margarine, I use oil
3 Tbs whole Anatto seeds
2 cloves crushed Garlic
1 Tbs diced Lemon Grass

Oysters: This is just how I make them.
As many as you want
Ponzu sauce 1 tsp per oyster
Chili Galic sauce 1/4 tsp per oyster
Green Onion 1/2 tsp per oyster

Spicy Vinegar sauce for serving:
1/2 cup Coconut vinegar
several cloves crushed garlic
several Thai style hot peppers sliced thinly

Garlic Rice:
I make it different every time so you'll have to use your own recipe.

Let's begin! Cut the chicken into pieces leaving the skin on. Marinate the chicken in a 1 gallon zip-lock for 1-1/2 hours in the garlic, ginger, salt, pepper, lemon grass and coconut vinegar. Do not over marinate!! Btw, the best way to cut the Lemon Grass is to remove the root end, remove the dry leaf stalks, beat the stalks with a hammer or flat side of meat tenderizer, then cut into finger nail clipping sized pieces.

While the chicken is marinating shuck the oysters and prepare them with the ponzu, green onions and chili paste. They will be cooked later.

Prepare your rice.

Prepare you Achuete oil by adding all the ingredients in a very small pot and cooking over medium heat for about 5 minutes, then remove and stir until the oil is dark orange from the seeds. The fragrance from this step is intoxicating! When finished strain the oil and put aside. IMPORTANT-- discard any left over Achuete oil after the meal to avoid Botulism from the garlic in the oil. Also this oil will stain anything it touches so be careful!

Now take the chicken and grill the pieces over medium flame, charcoals are the preferred method because you want some high heat charring at the end of the cooking. As soon as the chicken hits the grill baste it completely with the Achuete oil. Baste both sides! When the chicken is nearing completion put the oysters on the grill and cook until they are bubbling. The oysters can also be cooked under your broiler if you prefer. If the chicken doesn't have any charring be sure to do that on the hottest part of the grill.
(My not so secret cooking method is to pile the coals to one side and cook the chicken with indirect heat for 10-15 minutes, then straight to the super hot side for some charring) Shh! Oh and I only use hardwood lump coals, I like the flavor they impart.

Serve immediately while piping hot with Banana Ketchup, the Vinegar Thai pepper sauce, and some beer! Enjoy!

JoeReal

I have only one bottle left of my Lemon Grass wine. It should go perfectly well with all of these dishes!

momoese

That sounds really unique!