Hung, the winner of Top Chef, featured in Food and Wine magazine.
- 2 garlic cloves, chopped
- 2 scallions—whites chopped, greens sliced, for garnish
- 1 large stalk of lemongrass, bottom two-thirds chopped
- 1 tablespoon chopped cilantro stems, plus sprigs, for garnish
- 2 teaspoons sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 6 skinless, boneless chicken thighs
- 2 tablespoons vegetable oil
- Lime wedges, for serving
- In a mini processor, puree the garlic, scallion whites, lemongrass, cilantro stems, sugar, lime juice, salt and pepper to a paste.
- Rub the paste all over the chicken thighs. Put the chicken on a plate, cover and refrigerate for at least 1 hour.Scrape the marinade from the chicken.
- In a large, nonstick skillet, heat the oil. Add the chicken, and cook over moderately high heat until cooked through; transfer to plates, and garnish with scallion greens and cilantro sprigs. Serve with lime wedges and the dipping sauce.
Notes: The flavors were really good, but I don't think that the marinade was strong enough for chicken thighs. The original recipe called for pompano fillets (fish), so I might try it next time.
Tim's Rating: 10/10
Liz's Rating: 8/10