Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.

Martha Stewart Living, July 2001

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Recipe Summary

Yield:
Makes 1 2/3 cups
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Ingredients

Ingredient Checklist

Directions

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  • Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.

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