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Lemongrass Chicken in Banana Leaf Recipe 香茅鸡

Lemongrass Chicken in Banana Leaf

I have craved for Vietnamese food for long since I came back Malaysia. Vietnamese restaurant was one of my favourite list in Melbourne and the signature food is 'Pho', the beef noodles. Oh I love that too especially the one made by my sis. However, broken rice with lemongrass pork was one of my favourite take away dish or if I was feeling for rice.  

I am so excited to hear there are actually a few Vietnamese restaurants opened in Penang island. There are quite a lot of food bloggers write about them too. I shall pay a visit sometimes when I am free. 

Back to the story, I was on the plan of making Vietnamese lemongrass chicken (pork sold out). How would my lemongrass chicken turned out like this? Thanks to aunty Neoh. She said it is not good to eat fried food so often. Well, we are not and I do concern about eating healthy too. Sorry I am not complaining but thank you for the effort you have helped me. Thanks for finding the banana leaves and create such an amazing new dish. Aunty Neoh put the chicken in a bowl-shaped banana leaves and cooked it in the oven for 20 minutes.

For those with health concern or hate oil-cooking,
you can cook it in the oven or grill. You can brush the meat with olive oil/healthier oil when you grill. It won't be too oily. At the same time, it keeps the juiciness and flavours too.

This dish taste better with pan-fry or grill. To bring out the holy lemongrass taste, you need some oil to brighten it. Otherwise, it will be dried or bland in taste. 

How was this taste like? 
It was tender and juicy. However it was not as aromatic and flavoured compare to the one I pan-fried it on pan after 1 hour of marination just for trying. Ah Boy said it tasted like satay. The lemongrass flavour do make people connect it with Malaysian dish, the Satay. 

Flavour It!
If you think it is bland, you can just heat the remaining marinated sauce in a pan or add it with honey and pour the sauce over the meat. What I did was I had the 'nam guoc' sauce (with heaps lemon juice) to go with this dish. It turned out good and very appetising. Oh yes I am happy to eat rice today!!! 

I don't think this is a failed attempt but just another way of cooking method with less oil and save time. I won't give up. I believe I will make it perfectly one day to serve my lovely friends and family with delicious Viet food. You are welcome too.


2 pieces of small chicken breast
1 stalk lemongrass
2 cloves garlic
1 shallot
1 1/2 to 2 tbsp sugar
1 tbsp fish sauce
1/2 tbsp dark soy sauce
1 tbsp oil


1. Slice the chicken breast into 4 pieces. You can skip this step. I prefer it thin.
2. Mix all the ingredients in a mixer, not included chicken.
3. Pour the mixture in a bowl and mix it well with chicken.
4. For good result, marinate for 4 hours or more ( Please put in the fridge for food safety concern ). 


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