[OHumphrey]

Hi,

I've tried to make grilled lemongrass chicken twice now. Both recipes involved using pounded thin strips of chicken and marinating in a lemongrass mixture for a few hours before grilling.

While the result was good, it had nowhere near the strong lemongrass flavor in some restaurant grilled lemongrass chicken. What are they doing right?

Thanks.

Olga

[kuan]

Pound the lemongrass using a mortar and pestle until it's really really crushed and looks like hay. You can also use a food processor. The lemongrass kinda sticks to the chicken and chars up on the grill. Really releases the aroma.

Sometimes it's best to describe what you're doing or post the recipe you're using. That way we can get a better handle on what you're doing.

[MarkV]

Originally Posted by kuan

Pound the lemongrass using a mortar and pestle until it's really really crushed and looks like hay.

Ditto. This will release more of its essential oils.

Mark

[Mangilao30]

Make sure you peel off the older layers and use only the yellow end and not much of the green part. When you slice through the yellow part, stop when you reach the end of the purple part. This is the most fragrant part.

Slice the lemon grass and paper thin as you can before you pulverise it. Then pound or put in a food processor. Did you remember to marinate the meat in a bit of lime, fish sauce, chili, and sugar.

[HammerWrath]

You will need to pound the lemongrass to release the flavours. Traditionally this is done with a pestle & mortar.