Recipes / International dishes / Steamed Dishes

Thai Steamed Chicken with Galangal and Lemongrass, No Added Refined Sugar

Name: Thai Steamed Chicken with Galangal and Lemongrass, No Added Refined Sugar
Total time: 180 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: 500g bone in chicken thighs or wings; 4 lemongrass stalks, leaves removed (or 5 tablespoons minced lemongrass); 4 shallots; 1 tablespoon sliced galangal; 5 to 10 fresh chilies; 5 cilantro roots (or 1/2 tablespoon coriander seed); about 10 large garlic cloves; 4 to 5 kaffir lime leaves; 3 to 3.5 tablespoons fish sauce; 1 tablespoon oyster sauce; 1 teaspoon kOBE Monk Fruit Blend; 1 tablespoon spring onion and 2 tablespoons cilantro to scatter over

International dishesSteamed DishesThailandabout 60 minutes steaming, plus 2 hours marinating

This steamed chicken fills the kitchen with lemongrass and kaffir lime. The juices that collect at the bottom of the bowl are wonderful over rice. The hard part is marinating long enough, since a rushed marinade only sits on the surface of the meat.

The lemongrass, shallot, galangal, garlic, chili and cilantro roots are pounded almost smooth in a mortar, and the chicken steams over medium high heat for 45 minutes to an hour. Cut the kaffir lime leaves into short pieces rather than fine shreds.

This batch weighs about 821g, at roughly 161 calories per 100g.

Nutrition (this recipe makes 4 servings)

161.2kcal

11.2gprotein

10.2gfat

0.9gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. 500g of chicken divides into 4 servings.

Ingredients for the batch

500g bone in chicken thighs or wings
4 lemongrass stalks, leaves removed (or 5 tablespoons minced lemongrass)
4 shallots
1 tablespoon sliced galangal
5 to 10 fresh chilies
5 cilantro roots (or 1/2 tablespoon coriander seed)
about 10 large garlic cloves
4 to 5 kaffir lime leaves
3 to 3.5 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon kOBE Monk Fruit Blend
1 tablespoon spring onion and 2 tablespoons cilantro to scatter over

Method

Chop the chicken into bite sized pieces, cutting any breast meat into cubes.
Rinse the cilantro roots, cut up the lemongrass, peel the shallots and garlic, then pound the lemongrass, shallots, galangal, garlic, chilies and cilantro roots in a mortar until almost smooth.
Cut the kaffir lime leaves into short pieces rather than fine shreds, which would be too sharp.
Mix the pounded paste into the chicken with the lime leaves, 3 to 3.5 tablespoons of fish sauce, 1 tablespoon of oyster sauce and 1 teaspoon of kOBE Monk Fruit Blend, work it in well and marinate for 1.5 to 2 hours.
Transfer the chicken to a heatproof tray or ceramic bowl and steam over medium high heat for 45 minutes to 1 hour.
Top up the water in the steamer now and then, turn the meat and taste the liquid for seasoning.
Once cooked, scatter over 1 tablespoon of spring onion and 2 tablespoons of cilantro and serve.

Tips

Without a steamer, cook it directly over medium low heat, with only 30 minutes to 1 hour of marinating.
Thai dishes suit a mortar over a blender, since pounding releases more of the aromatic oils.
Adjust the number of chilies to the heat you take, with 3 to 5 giving a gentle warmth.
Add the lime leaf at the marinating stage rather than during steaming, which rounds the aroma out.
Spoon the liquid from the steaming tray back over the meat at serving, as that is the most flavorful part.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes