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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove skins and extra fat from chicken. | 2. Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer. | 3. Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper. | 4. Add chicken and toss to coat well; marinate 3-4 hours. | 5. If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry. | 6. Remove chicken from marinade (but save the marinade). | 7. Heat oil in a pan with a tight-fitting lid. | 8. Brown the chicken in the oil (~10minutes). | 9. Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize). | 10. Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes). | 11. Stir lemon juice into sauce, and stir to coat chicken. | 12. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4 -6			0.0	0.0	0.0	0.0
lemongrass	2	stalks		-	-	-	-
garlic	2	cloves		8.94	1.9836	0.3816	0.03
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.