Sticky Fragrant Braised Lemongrass Wings
Updated: Apr 14
Lemongrass is a widely used culinary herb in Asian cuisine. It has a subtle citrus flavour. Not only is Lemongrass a aromatic herb, it also has many health benefits. This includes relief of stomach disorders, insomnia, respiratory disorders, fever, aches, infections, rheumatism and edema.
Lemongrass can be found at various stores in Vancouver, Richmond or Burnaby. T&T Supermarket is one of them, 88 Market (4801 Victoria Dr), Chong Lee Market (3308 E 22nd Ave). They can be found fresh in its’ whole form, or even in the freezer already minced up with a food processor for your convenience. You can also find the coco rico at these stores as well. If you cannot locate the coco rico, coconut water is a good alternative.
Braised Lemongrass Wings
2lbs chicken wings, separated 1 ½ tbsp lemongrass, minced 1 tbsp granulated sugar 3 tbsp fish sauce 5 cloves garlic, crushed 1 red chili, chopped 1 tablespoon oil 1 can coco rico (coconut soda) Garnish Options: Lime, Lime Leaves, or Cilantro
Clean the chicken wings under cold water. Rinse, drain, and pat dry with a paper towel.
Add the chicken wings to a large bowl, add sugar, add the lemongrass, fish sauce, crushed garlic, and chili. Let marinate in the fridge for 8 hours or overnight.
Heat oil in a frying pan on medium-high heat. Add the chicken wings to the hot oil and cook the wings for about 3 minutes per side, or until nice and golden brown. Lower the heat if the wings are too brown.
Add the can of coco rico and red chili. Using a wooden spoon, scrape all the yummy goodness off the bottom of the pan.
Cook until the sauce has significantly reduced to about 1/4. This will take about 10 minutes.
Garnish with freshly grated lime zest or lime leaves or cilantro