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Compliments of the Chef: Baoery’s Sizzling Lemongrass Chicken from Greg Richie

Written By Scott Joseph On May 16, 2016

Today we introduce a new feature on the flog: Compliments of the Chef, in which some of our area’s top culinarians share recipes and secrets. We’ll feature dishes from some of the best restaurants in the area and beyond. And we won’t limit it to things you can chew. Look for the occasional cocktail recipe. And if you have a favorite dish or drink you’d like to see featured here, send us a note and we’ll do our best to get it for you.


Greg Richie, executive chef of Thornton Park Restaurant Group’s Soco and Baoery restaurants, shares the recipe and procedure for making Baoery’s Sizzling Lemongrass Chicken. It’s an impressive dish that hits all of the senses when it comes into the dining room. You can make it at home using Richie’s easy to follow recipe. Check out the video above for some advice from the chef.

Baoery’s Sizzling Lemongrass Chicken

4 chicken thighs, boneless
½ small onion, in medium strips
½ red bell pepper, in medium strips
½ yellow bell pepper, in medium strips
½ green bell pepper, in medium strips
4 shishito peppers, in medium strips

1 stalk lemongrass, minced
2 tablespoon olive oil
Zest of 1/4 lemon
Cracked black pepper

2 cups steamed rice

Combine ingredients for marinade.
Place chicken in marinade for 1-3 hours.
Season chicken with salt and pepper and grill to proper doneness.
Meanwhile, get a serving skillet very hot.
Saute the pepper and onions.

When chicken and peppers are finished cooking, allow chicken to rest 3-5 minutes. Place rice on hot skillet. Arrange chicken and sautéed vegetables on skillet. Just before service, add sauce and garnishes.

Lemongrass Sauce for Chicken

2 teaspoon garlic, minced
2 teaspoon ginger, minced
1 stalk lemongrass, minced
1 shallot, diced

1 ounce sake
½ teaspoon fish sauce
½ teaspoon rice wine vinegar
2 teaspoon tamari or soy sauce
1 cup chicken stock
1 teaspoon cilantro, washed and chopped

1 ½ tablespoon cornstarch, with cold water added to make a slurry

Saute garlic and ginger on medium high heat until golden.
Add lemongrass and shallot.
Cook until shallot is translucent.

Add sake, reduce by half.
Add remaining ingredients, except for cornstarch.

Simmer for 15 minutes.

Add slurry and simmer another 5 minutes.

Blend on high in blender until very smooth.
Strain through fine mesh strainer.

Adjust seasoning.


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