I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday 22 September 2016

Lemongrass Chicken ไก่อบตะไคร้.


Lemongrass Chicken ไก่อบตะไคร้.

Deliciously moist, aromatic and healthy baked chicken dinner. The smells coming out of the kitchen were incredible and made the girls hungry. This is a simple recipe with few ingredients so the hero of the dish, the lemongrass, needs to be the very best. I don't buy lemongrass from mainstream supermarkets as they are dry, tasteless and lacking the beautiful floral aroma, which you so need in this recipe. I get my Thai ingredients from my local Oriental shop and freeze en masse. 

In a pestle and mortar, put in
-3 sliced lemongrass,
-3 cloves garlic.
Roughly pound together.

In a large oven tray, put in
-1kg free range chicken portion,
-pinch of salt,
-2tbsp oyster sauce,
-2tbsp soy sauce,
-1tbsp fish sauce,
-1tbsp sesame oil,
-lemongrass and garlic.
Mix well and leave to marinate at least 30 minutes.

Bake in 150c fan forced oven for 1 hour or until golden brown.
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