Friday, November 29, 2013

Roasted Lemongrass Chicken (Gai Ob Ta Khai) -AFF featuring Thailand

Posting a quick one in support of this month's AFF featuring Thailand. This time I made something simple; Roasted Lemongrass Chicken (Gai Ob Ta Khai). The key to making this dish a successful one is the long hours of marination. So it is best to make this ahead and let it chill in the fridge marinating. :) But the cooking part was really a no fuss easy oven baked dish!

Check out the glisten on that chicken wing haha! I guess to every meat we enjoy, we wish its tender, succulent and flavorful. Well this dish pretty much covers all these criteria! So let's check out what you need to get this on your dinner table. ;) I adapted this recipe from "Cooking Classics Thailand" by Forest Leong.

Ingredients for Roasted Lemongrass Chicken Wings (Serves 3-4)
8 chicken wings, trimmed of fat, wash and pat dry
3 lemongrass stalks
2 Tbsp olive oil

Marinate
2 lemongrass stalks, ends trimmed and bruised
1 tbsp dark soy
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
125 ml water 

Method:
  • Prepare the marinate 3-4 hours ahead. Chop the lemongrass finely. Heat the saucepan on medium fire and add in the lemongrass in. Then add in all the rest of the marinate ingredients and bring to a boil. Then remove from fire, cover and let cool completely.
  • Once the marinate is cooled, pour into a big mixing bowl. Then add in the chicken wings, coat the chicken wings well with the marinate sauce. Leave the chicken to absorb the marinate in the fridge for 3-4hrs.
  • Preheat the oven to 200C
  • Take chicken wings out from the fridge. Arrange chicken pieces on an aluminum foil lined baking tray. 
  • Using the bruised lemongrass stalk, dip in cooking oil and use it as a brush and brush the chicken wings well. This step will help crisp up the skin / surface and prevent burning.
  • Bake in the oven for 12-15 minutes or till the juice runs clear.
  • Remove from oven and place on serving plate and serve immediately. Garnish with lemongrass if desired. 

The skin was crisp and super flavorful. So delicious with a bowl of steam rice! Loving the savory, lemon twist in this dish. If you like lemongrass like I do, you should definitely give this a try. :)

I am submitting this to Asian Food Fest ( Thailand ) November Month hosted by frozen wings




7 comments:

lena said...

halo! i also made a type of bbq chicken and i must say your roasted chicken wings looks so much better than mine and very delicious! thanks for your entry so much, bee!

Vivian Pang said...

Sounds easy to prepare with simple ingredients. We love baked chicken. Shall give this a try. Thanks for sharing!

Elin Chia said...

Bee Bee.... This is really finger licking good....I have bookmarked this for tomorrow dinner ;) drooling now

Mich PieceofCake said...

Your chicken wings look finger licking good!

Phong Hong said...

Your chicken wings sure look shiny and juicy! I must try it too and serve for a family gathering :)

Tammy said...

Look very nice. Have some friends coming for dinner next week. Maybe I should try this recipe. I have one query. Why do you add in 125 ml water? Wouldn't this result in a lot of marinade?

Yvette Fong said...

I tried it and the chicken wings turned out finger licking good. It is so unbelievably simple. I put the remaining lemongrass under the chicken to give it the additional lemongrass flavour and reduced the amount of fish / soya sauce by half as we are cutting down on our salt intake. Fantastic recipe. I am going to cook this again tomorrow.