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Chicken with lemongrass

Chicken with lemongrass
Preparation time:
15 + 2h for the marinade min
Cooking time:
15 min
For 4 people
Chicken with lemongrass


4 chicken legs
2 stems of fresh lemongrass
2 cloves of garlic, chopped
1 shallot
1 teaspoon nuoc mam
1 teaspoon soy sauce
1 tablespoon rice vinegar
2 tablespoons of honey
4 tablespoons of water
1 tablespoon coarsely chopped coriander leaves.
100 g white rice
200 g frozen green beans


Preheat the oven to 240°C.
Wash the lemongrass. Remove the first membranes and chop the light part of the stem (close to the bulb).
In a bowl, mix the nuoc mam, soy sauce, sugar, rice vinegar and water. Add the chopped lemongrass, chopped shallot and pressed garlic.
Pour this marinade over the chicken pieces and keep in a cool place for 2 hours.
Bake the chicken for 40 minutes until half done.
Baste the chicken with the marinade every 15 minutes. Add a little hot water if it evaporates too quickly before the end of cooking.
When the cooking is finished, sprinkle with chopped coriander leaves.
Cook the rice and green beans in boiling water. Serve as an accompaniment.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
479.3 Kcal 33.8 g 7.5 g 18.7 g 6.8 g 0.3 g 2.8 g 347 g

The nutritionist's advice:

You can keep the top of the lemongrass stem (green part) to flavor your broths. It is preferable to flavor cooking water or your dishes with aromatic herbs and spices that will reduce the salt seasoning.