Skillet Slow Cooker Lemongrass and Coconut Chicken Drumsticks
- Yield 6 servings
- Prep 20 minutes
- Cook 4 hours
- Total 4 hours 20 minutes
Skillet Slow Cooker Lemongrass and Coconut Chicken Drumsticks sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 4 hours 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 10 chicken drumsticks, skin removed
- 1 large lemongrass stalk
- 4 garlic cloves, minced
- 1 thumb-size piece of ginger, microplaned
- 1¼ cups full-fat coconut milk, divided
- 2 tablespoons Red Boat fish sauce
- 3 tablespoons coconut aminos
- 1 teaspoon five spice powder
- 1 large onion, thinly sliced
- ¼ cup fresh scallions, chopped
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Rip off the skin of the drumsticks. (Tip: the cook always rip the skin off drumsticks with the aid of a paper towel because it makes the slippery skin easier to grab.) Place in a large bowl and season with salt and pepper.
Trim the fresh lemongrass stalk and grate finely with a microplane rasp grater (the cook preferred method) or smash the stalk with a meat pounder and cut finely against the grain of the fibers. The finer the dice, the less lemongrass fiber you’ll be picking out of your teeth when you eat the chicken later.
Time to make the marinade! Set the lemongrass, garlic, ginger, coconut milk, fish sauce, coconut aminos, and five spice powder into a high-powered blender and blitz until a smooth sauce is formed.
Tip the marinade onto the chicken and mix well.
Dump the onion into the bottom of the slow cooker and pour the chicken and the marinade on top. Set the slow cooker to low and cook for 4-5 hours.
If you're eating it right away, top it with some fresh chopped scallions! If you're saving it for later, move the chicken and the sauce to a storage container to chill in the fridge for a couple days. To reheat the drumsticks, place it in a pot and bring to a gently bubble.
For an extra creamy sauce, when the stew is done cooking, remove the chicken and put the sauce and onions into a blender. Puree the sauce, and add ¼ cup more of coconut milk into the blender at the final moment. Put the sauce and chicken back into the cooker and keep warm.
