Ga Nuong Xa is one of the more popular grilled chicken dishes. A search on Google yielded 2.2 million hits! What’s Ga Nuong Xa, you ask? It basically means “Grilled Chicken with Lemongrass”.
I love love love the smell and flavour that lemongrass imparts on just about anything you put it on. It’s strong zesty, spicy fragrance punctuates any rich meaty dishes really well.
Picture courtesy of: http://www.foodsubs.com/HerbsAsian.html (read more about usage)
As I didn’t want to grill my chicken this time around (starting a fire = not the more time efficient thing to do at 6pm), I opted for roasting and it turned out really well. I really need to use lemongrass more. Lemongrass Chicken usually contains some chillies but I didn’t add any because we were having a bit of throat irritation, though you can always add one or two bird’s eye chillies if you want.
To make this, you’ll need:
Chicken thighs, Lemongrass, Shallots, Ginger, Fish Sauce, Honey, Garlic, Carrot, Yellow Onion, Potato, Olive Oil, Salt and Pepper
** Whenever I buy chicken, I do it in bulk. After cleaning, I would salt and pepper them before stashing thm into the freezer. This allows the meat to dry brine and saves me lots of time when it comes to marination because the meat is already flavourful.
For the lemongrass paste, peel back the outer tougher layers of the lemongrass and only use the whiter ends that tend to be softer. Add your peeled and sliced shallots and ginger slices into the mortar. ps: the pestle and mortar was a gift from my BFF. It’s perfect!
Lay the onion discs under the chicken thighs to give it some height so that the heat can get under and get it to cook evenly. Scatter the rest around the chicken thighs, making sure that the potatoes get as much exposed surface space as possible because they take longer to cook compared to onions and carrots.
I squeezed some lime over and served it with rice. Those are some large thighs! My portion for the night was the drumstick. The lemongrass flavour permeated into the vegetables and into the meat. Awesome awesome dinner.
“But we see Jesus, who was made a little lower than the angels for the suffering of death, crowned with glory and honour; that He by the grace of God should taste death for every man.” (Hebrews 2:9)
Roasted Lemongrass Chicken
2 Chicken Thighs, seasoned with salt & pepper
3 stalks Lemongrass, trimmed to white parts only
2 Shallots, peeled & roughly sliced
2 slices Ginger
1 bulb Garlic with 2 large cloves peeled & separated
1-2 bird’s eye Chilli or Jalapeno (optional)
2 tbsp Fish Sauce
2 tbsp Honey
1 Carrot, peeled & roughly chopped
1 Potato, cubed
1 yellow Onion, peeled and sliced into discs
Chopped coriander leaves (optional)
Lime halves (optional)
Salt & Pepper, to taste
To make paste:
- Place lemongrass, shallots, 2 cloves of garlic & ginger into mortar. Pound into a rough paste.
- Add fish sauce and honey, swirl with pestle until combined.
To prepare the dish:
- Preheat oven to 400F or 200C.
- Prepare the vegetables and season with olive oil, salt and pepper.
- Place onion discs under chicken thighs.
- Slather lemongrass paste on chicken skin and a little underneath.
- Arrange remaining vegetables around chicken, with potatoes on top to get more surface area.
- Roast uncovered for 40-50 minutes.
- Sprinkle with some chopped coriander and squeeze over some lime, if preferred.
- Serve with rice or pasta.