Lemongrass (Cymboporon citratus) or Salay as we call it here in the Tagalog region is a fragrant grass commonly used in teas, soups and curries. It's a herb that complements well with poultry, fish, and seafood.
When we used to live in Mindano (they call it Tanglad over there), our "law-uy" or vegetable soup is not complete without.
On special occasions, you can find them stuffed in our roasted chicken.
Rub 1 whole chicken with rock salt inside and out. Set aside. Pound the white portion of the tanglad before putting inside the chicken. Stuff as many tanglad as you like. Rub chicken with soy sauce. Cook in turbo broiler for about 45 minutes at 375F. Rest chicken for 10 minutes before serving.
Sharing this recipe to all Weekend Herb Bloggers thru Yasmeen
of HealthNut who is hosting WHB#175. Weekend Herb Blogging is
created by Kalyn of Kalyn's Kitchen.
Check out my first entry for WHB,
Lumpiang Shanghai and Malunggay
then hosted by Haalo of Cook (almost)
Anything At Least Once.