Recipe: Roast lemongrass chicken
Try some delicious Asian flavours with Neil Perry’s roast lemongrass and ginger chicken.
|2 x 600g double breast of chicken, skin on|
|1 tbsp olive oil|
|sea salt and freshly ground pepper|
|2 tbsp finely sliced lemongrass, white part only|
|1 tbsp ginger, finely grated|
|1 clove garlic, chopped|
|2 eschalots, peeled and diced|
|1 lime, juiced|
|1 tbsp fish sauce|
|1/2 tsp caster sugar|
|100g diced unsalted butter, softened to room temperature|
|1. Preheat oven to 160°C.|
2. To make the butter, blend lemongrass in a food processor until very fine, then add the ginger, garlic and eschalots and blend again. Combine remaining ingredients except the butter and blend until a smooth paste forms. Transfer paste to mixing bowl and fold through the butter. Check seasoning.
2. Divide the butter mixture and push under the skin of each double breast, covering the entire breast area.
3. Secure skin at the front of the breast with toothpicks to prevent skin shrinking during roasting. Lightly rub breasts with a little olive oil and seasoning. Place chicken on lined baking trays, skin side up.
Leftover butter can be dotted over roasting vegetables in the last 10 minutes of cooking.
Sydney Morning Herald