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.
Lemon grass sounds so unique,must be super flavorful in chicken,thanks for sending this over to WHB:).
ReplyDeleteDelicious! I'm always envious of all the great vegetables and fruits that you grow yourself.
ReplyDeleteI have some lemongrass in my herb garden, and this looks like a great way to use it. I've never stuffed it in chicken before, but I can't wait to try it!
ReplyDeletehi lisa.
ReplyDeletehope you like it. this is one favorite chicken dish at home...
I wish I could find some lemongrass here. But noone knows it. This chicken seems so hearty.
ReplyDeleteFound your blog for the first time today wanted to thank you for sharing this recipe. We have found roasting a whole chicken to be a really inexpensive way to eat several meals, and this gives us a great variation to try at home. Thank you!
ReplyDeleteDan
Casual Kitchen
hi daniel,
ReplyDeletethanks for dropping. hope you like this recipe. can't wait to try your roasted chicken recipes...
bakit ganito ang blog? nakakagutom.
ReplyDeleteHad no idea that's what lemongrass was called in tagalog. I don't actually remember ever cooking with this in PI but I didn't really spend much time in the kitchen back then.
ReplyDeleteI just found your site for the first time today after you comment on mine, so I wanted to thank you for the comment and let you know that your recipes are fantastic!! Thank you for sharing. Wonderful Blog.
ReplyDeleteHello, thankyou for following Busog! Sarap! in Google...because I found your wonderful blog...absolutely ang ganda...I love your house=) at saka ang rami mong tanim...my dad from San Pablo, Laguna luckily still have his green thumb here in Brisbane, Australia...buti may steady supply ako nang patola and saging=)
ReplyDeleteDelicious looking Lechong Manok...