Mom taught me this dish using the lemongrass that used to grow so lively in our backyard. These days, I just buy 3 stalks from the super mart, ha.
For the kids’ benefit, I remove the lemongrass after the dish is ready so they don’t complain about the stalks – that lend the dish such an amazing aroma – sticking out from the plate and mistake them for vegetables.
For international friends viewing this recipe, note that Asians cut their chicken including the bones. For this dish, it would be both dark and white meat, with bones. You can substitute the chicken parts with deboned chicken fillets as well. Tastes just as great!
- 1kg chicken, cut into pieces
- 3 stalks lemongrass or serai, cut into 3 inches lengths
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 inches white onions, (optional if you are short of time)
- 1/2 tsp sugar
- 2 tbsp oil
- water, ample
- 2 bay leaves (optional if you don't have)
- pepper, to taste
- 1 tsp corn flour (optional if you are short of time)
- Marinate chicken with the lemongrass, white onions, dark and light soy sauces and sugar. Set aside for at least 20 mins in the fridge.
- Heat the wok of skillet with oil. Sear the chicken combination until all parts of the chicken is cooked.
- Pour ample water into the wok to semi cover the chicken. Put in two bay leaves if you have them in your kitchen.
- Place the lid over and let simmer for 5-10 mins till the sauce is reduced to your liking. Season with pepper and more soy sauce if you feel the need to.
- For that awesome glazed look: Combine cornfloor with some cold water - stir till mixed and pour it over the boiling sauce in the wok.
- Serve and enjoy!