Lemongrass Honey Glaze Recipes

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HERB CRUSTED CHICKEN PAILLARD WITH HONEY-LEMONGRASS GLAZE CARROT AND POTATO SPAGHETTI



Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti image

Provided by Ming Tsai

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

6 (6-ounce) chicken breasts skin-on (2 for leftovers)
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook
Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups chicken stock
2 tablespoons lychee honey
1 tablespoon butter
Salt and black pepper to taste
2 large carrots, peeled, cut into spirals with a turning slicer
1 large potato, peeled, cut into spirals with a turning slicer
1/2 teaspoon ground cumin
2 tablespoons butter
Salt to taste

Steps:

  • Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes aside.
  • In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.
  • In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.
  • PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.

HONEY LEMONGRASS BAKED CHICKEN



Honey Lemongrass Baked Chicken image

Honey Lemongrass Baked Chicken - honey & lemongrass marinated chicken baked to golden perfection. So easy and yummy for the entire family.

Provided by Rasa Malaysia

Categories     American Recipes

Time 35m

Number Of Ingredients 10

1 1/2 lbs. (0.6 kg) chicken drumsticks
One lemongrass, top part trimmed off
4 garlic, peeled and chopped
Marinade:
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce or fish sauce
1 tablespoon honey
1 teaspoon sesame oil
3 dashes white pepper
1 pinch salt

Steps:

  • Cut the lemongrass into small rings, then use a mortar and pestle to pound them lightly. This will help release the aromas and wonderful fragrance of the lemongrass. If you don't have a mortar and pestle, you can use the back of your knife to pound them.
  • Rinse the chicken and pat dry with paper towels. Add the lemongrass and garlic to the chicken and gently rub them on the chicken. Add all the Marinade ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely marinated with all the ingredients. Set aside to marinate for at least 30 minutes, or best for a few hours.
  • Pre-heat the oven to 375°F (190°C). Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred, and the inside is cooked through. Transfer the chicken out, keep the tasty juices that seep out from the chicken, and serve immediately.

Nutrition Facts : Calories 291 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 people, Sodium 757 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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