3 stalks lemongrass, smashed and cut into rings
2 tbsp fish sauce
1 tbsp soy sauce
3 tbsp Wholesome Organic Coconut Palm Sugar
4 cloves garlic, chopped coarsely
2 tbsp canola oil
2 1/2 to 3 lbs bone-in chicken thighs (about 8 medium thighs)
6 -8 baguettes
Mayonnaise or aioli
Vietnamese or Asian pickles
Sliced fresh jalapenos
Chicken: Debone the chicken and save the bones for making stock.
Mix all the remaining ingredients together in a container large enough to hold the chicken. Add the chicken and turn to mix. Marinate for at least 4 hours but no longer than overnight.
Preheat the oven to 375°F and roast for 20 to 25 minutes until the skin of the chicken is a bronze color. When cooked, slice each thigh into 1/2 inch thick slices.
To make a sandwich, half a baguette and toast or grill if desired. Spread with a thick layer of mayonnaise and layer with Asian pickles, cilantro or jalapenos as desired.
Pat Tanumihardja of The Asian Grandmother’s Cookbook
TRY IT WITH
Wholesome Organic Coconut Palm Sugar
Many Wholesome products are qualified to use the following: