Ingredients Needed for Lemongrass and Peanut Chicken Legs
3 lemongrass stalks
1 tablespoon vegetable oil
1 ⅔ pounds of bone-in, skin-on, whole chicken legs (3 chicken legs 9-ounce each)
For the sauce:
2 garlic cloves, crushed
1 chili, finely chopped
1 tablespoon peanut butter
1 cup coconut milk
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
½ cup chicken stock
3 ounces of snow peas (mangetout peas)
2 ounces of peanuts
1 spring onion, finely chopped (for garnishing)
How to Cook Lemongrass and Peanut Chicken Legs
- Trim the lemongrass stalks and cut them in half. Peel the outer leaf from each of lower white halves and discard.
- Cut the lower halves lengthwise in two, then crush them by pressing them with the side of the knife. Also, finely chop the upper green halves. Set aside.
- Heat the oil in a skillet over medium heat. Score the 3 chicken legs and add them in the skillet. Season with salt and pepper and fry for 6 minutes on each side. Set them aside.
- For the sauce:
Turn the heat to low and add the garlic and chili to the same skillet. Cook and stir for 30 seconds.
- Add the cut and chopped lemongrass, peanut butter, and coconut milk. Stir them in, then add the fish sauce, rice wine vinegar, and chicken stock.
- Add the chicken legs, cover with the lid, and simmer for 30 minutes.
- Add the snow peas (also called mangetout peas) and peanuts. Cover with the lid and simmer for 10 more minutes.
- Garnish with finely chopped spring onion. Optionally, add some lemon wedges, too.