Balsamic Lemongrass Chicken
A fusion of Asian and Italian condiments, this is an easy to prepare dish – if it’s too tedious, skip the charcoal smoking step, and cook the chicken in the oven directly.
2 lemon grass stems (hardy section)
1 medium whole chicken
2 sticks of cinnamon
a few charcoal pieces
For the marinade:
1/3 cup extra virgin olive oil
2-3 sprigs of fresh rosemary
1 tsp red pepper flakes
5 g crushed black pepper
salt to taste
2 tbsp Worcestershire sauce
For the reduction:
1/3 cup balsamic vinegar
4 spring onions, sliced
Optional presentation:
1 head pakchoy, steamed and seasoned
3 potatoes, boiled and sliced, seasoned with salt and pepper
4 small tomatoes, seared
1/2 cup raw sprouted mung beans
20 ml cognac
- Clean, wash the chicken and pat dry
- Mix together the ingredients for the marinade and marinate the chicken for two hours
- Skewer the chicken with the lemon grass stalk and insert the cinnamon inside the stomach cavities
- Place coal in a large vessel, the chickens in a smaller container on the coal, and close the larger vessel. Place on a low flame and smoke delicately for 30 minutes. Remove and finish cooking in the oven at 325C for an hour
- Place the balsamic vinegar with the spring onions in a pan on low flame and simmer till reduced to half
- Arrange the sprouts, potatoes, tomatoes and pakchoy around the chicken on a serving platter
- Pour the balsamic reduction over
- Serve flambéed with the cognac
- Serves four