Lemongrass Ginger Julep Recipes

JACKIE'S LEMONGRASS GINGER CHILE CHICKEN AND RICE

Steps:

• Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
• Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.
• Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
• (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)
• Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.
• Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.
• Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.
• Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
• Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.

LEMONGRASS GINGER SAUCE

Steps:

• In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
• Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt-add some if you need it.
• Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.

LEMONGRASS-GINGER JULEP

Steps:

• Add the mint and ice to a cocktail shaker and muddle. Add the bourbon and the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.
• Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
• Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use.

LEMONGRASS GINGER TEA | LEMONGRASS GINGER TEA RECIPE

Steps:

• Wash the ginger and lemongrass properly. Wipe them.
• Chop the lemongrass and keep it aside. Lemongrass stalks can be used.
• Slice the ginger into thin slices along with the skin.
• In a saucepan boil 2 cups of water.
• Let it come to boil.
• When water starts to boil, add chopped lemongrass and ginger slices.
• Openly boil them on a slow flame for 5 min or until the color of the water changed to light brown.
• Turn of the flame.
• Cover the saucepan with a lid and let it sit for 15 min.
• After 15 min, Strain the tea.
• Serve immediately the prepared lemongrass ginger tea.
• You can add honey or jaggery according to taste.
• You can also squeeze a lemon according to your shape.

LEMONGRASS-GINGER JULEP(NON ALCOHOLIC)

Steps:

• Lemongrass-Ginger Simple Syrup:.
• Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
• Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use. Yield: 2 cups.
• Add the mint and ice to a cocktail shaker and muddle. Add the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.