Recipe: Lemongrass Chicken with Turmeric Rice (using lemongrass)

LEMONGRASS CHICKEN WITH TURMERIC RICE

FOR THE ROASTED CHICKEN:
1/4 cup plus 1 tablespoon vegetable oil
5 tablespoons fish sauce, divided
2 tablespoons palm sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce
2 or 3 fresh lemongrass stalks
1 teaspoon chili-garlic sauce
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 (3-pound) chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice
FOR THE TURMERIC RICE:
2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice, well rinsed
2 1/4 cups low-salt chicken broth
1 teaspoon salt
1/2 teaspoon turmeric powder

TO PREPARE THE ROASTED CHICKEN:
Bruise the lemongrass by whacking with the edge of a soup can (this releases flavor). Clean the lemongrass stalks by removing the outer layers, then remove about 1/2-inch from the tip, and cut up 4-inches from there. Discard the rest. If the lemongrass is thin you can use three of these 4-inch pieces, otherwise use two pieces. Slice the lemongrass into thin pieces (see picture). Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon palm sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.

Preheat oven to 350 degrees F.

Heat remaining 1 tablespoon oil in 12-inch overproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven.

Roast until thermometer inserted into thickest part of thigh registers 175 degrees F, about 30 minutes. Transfer chicken to plate.

Add 1/2 cup water, lime juice, 2 tablespoons fish sauce, and 1 tablespoon palm sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.

TO PREPARE THE TURMERIC RICE:
Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes.

Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

Adapted from source: Import Food