Lemongrass Chicken with Turmeric Rice

This recipe is more of a Vietnamese dish than Thai, but the yellow rice is becoming more popular in
Thailand and we really like the overall flavor. Turmeric makes the jasmine rice take on a beautiful
yellow color, and the flavors go well together.

Ingredients

[ Roasted Chicken ]
1/4 cup plus 1 tablespoon vegetable oil
5 tablespoons fish sauce, divided
2 tablespoons palm sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce
2 or 3 fresh lemongrass stalks
1 teaspoon chili-garlic sauce
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 3-pound chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice

[ Yellow Rice ]
2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice, well rinsed
2 1/4 cups low-salt chicken broth
1 teaspoon salt
1/2 teaspoon turmeric powder

Method

[ Roasted Chicken ]
Bruise the lemongrass by whacking with the edge of a soup can (this releases flavor). Clean
the lemongrass stalks by removing the outer layers, then remove about 1/2" from the tip, and
cut up 4" from there. Discard the rest. If the lemongrass is thin you can use three of these 4"
pieces, otherwis use two pieces. Slice the lemongrass into thin pieces (see picture). Whisk
1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon palm sugar, and next 6 ingredients in large bowl.
Add chicken; turn to coat. Marinate at room temperature 1 hour.

Heat remaining 1 tablespoon oil in 12-inch overproof skillet over medium-high heat. Add chicken, skin
side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade
to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175F,
about 30 minutes. Transfer chicken to plate.

Add 1/2 cup water, lime juice, 2 tablespoons fish sauce, and 1 tablespoon palm sugar to skillet. Bring to
boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken
with pan juices.

[ Yellow Rice ]
Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning
to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low,
cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

Quarter the chicken		Prepare the lemongrass		Marinate
Prepare turmeric rice		Coat the chicken		Serve and enjoy

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