Vietnamese Lemongrass Chicken Thighs with Star Anise Jasmine Rice Recipe
Backstory: This dish embodies the balance of flavors that is key to Vietnamese cuisine, combining the aromatic freshness of lemongrass with the distinctive sweetness of star anise. It paints a picture of vibrant Vietnamese street food culture, filled with tantalizing aromas and diverse tastes.
Ingredients:
6 bone-in, skin-on chicken thighs
3 stalks of lemongrass, finely chopped
2 cloves of garlic, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons vegetable oil
Salt and pepper to taste
For the Star Anise Jasmine Rice:
1 cup jasmine rice
2 cups water
2 star anise
1 teaspoon salt
Preparation:
In a bowl, mix the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, vegetable oil, salt, and pepper. Coat the chicken thighs with this mixture and let them marinate for at least 30 minutes, or preferably overnight.
Preheat your oven to 400 degrees Fahrenheit.
Bake the chicken thighs until they're cooked through and the skin is crispy, around 35-40 minutes.
While the chicken is cooking, prepare the star anise jasmine rice. Rinse the jasmine rice under cold water until the water runs clear.
In a saucepan, combine the rinsed rice, water, star anise, and salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Fluff the rice with a fork and remove the star anise before serving.
Serve the lemongrass chicken thighs hot, with a side of star anise jasmine rice.
Cooking Time & Servings: Prep time is around 15 minutes (plus marinating time), and cooking time is 35-40 minutes. This recipe serves 3-4 people.
Drink Pairing: A chilled glass of Grüner Veltliner would balance the aromatic flavors of this dish. For a non-alcoholic option, a glass of iced lemongrass tea would complement the dish nicely.
Chef's Tips:
Marinating the chicken overnight will allow the flavors to penetrate more deeply.
You can adjust the amount of garlic and fish sauce in the marinade to suit your taste.
Remember to remove the star anise from the rice before serving.