- ½ cup 1-2 stalks Lemongrass
- 2 tablespoons Shallots chopped finely (or onion)
- 1 tablespoon Garlic finely chopped
- 4 tablespoons Soy sauce
- 1 teaspoon Red pepper flakes crushed
- 1 ½ teaspoons Salt
- 1 tablespoon Sugar granulated
- 1 Whole chicken rinsed and patted dry
- 2 tablespoons Cilantro finely chopped
- 1 tablespoon Olive oil
Cut off the bottom bulbous part of the stalk. Peel away the tough outer layers until you reach more tender inner layers. Chop these layers finely with a knife and reserve for use.
Combine the shallot, garlic, soy sauce, red pepper flakes, salt and sugar, and all but 2 Tbsp of the lemongrass together in a large bag (big enough to fit a whole chicken).
Place the chicken in the bag, and rub and turn it so the entire chicken is coated in the seasoning. Allow it to marinate over night or for 3 hours.
Heat the oven to 350° F. Truss the chicken, put it in a roasting pan breast side down and bake for ½ an hour.
At this point, turn the chicken over and continue roasting for 20-30 minutes. 10 minutes before it is completely done, combine the cilantro, reserved lemongrass and olive oil.
Brush this over the chicken or drizzle it over, using a spoon.
Allow the bird to finish cooking. Remove it from the oven and let it sit for 10 minutes before carving.
Calories 212, Total Fat 12 g, Sat. Fat 3 g, Sodium 359 mg, Tot. Carb. 0 g, Protein 23 g, Sugar 1 g