This recipe is for keeps. Lemongrass is a highly exalted spice that can be grown almost anywhere in Malaysia. It can be found even on the roadsides and almost any house with a garden patch. It can easily multiply and considered an equivalent to the rosemary plant in Australia. It has many medicinal properties and the fragrant is absolutely calming. That is why, its scent is also used widely as essential oils in body massages as well as aromatheraphy sessions worldwide.
Lemongrass is very good for expelling air from the stomach. It is also widely used in the Asian confinement period to assist new mothers to rid themselves of the discomfort of bloating by belching and flatulence.
1/2 a large free-range chicken (chopped into small pieces)
6 sticks of lemongrass (12″ long)
6 dried chilies (deseeded, soaked in a small teacup)
sea salt and pepper to taste
- Marinate the chicken pieces with some dark soy and light soy, a pinch of sugar for 1 hour.
- Cut the lemongrass into 2″ in length and then bruise them using a mortar and pestle.
- Heat up some olive oil in a non-stick frying pan. Throw in the bruised lemongrass and stir a while before adding the chicken pieces. Fry them until the chicken is cooked on the outside, then add some filtered water, bring to simmer for 20 minutes.
- Now add the pre-soaked dried chilies together with the water and let it simmer for another 10 minutes or until gravy thickens to your liking. Add sea salt and pepper to taste.