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Cambodian Lemon Grass Chicken Drumsticks

Servings:8 • Serving Size:1 pc • Old Points:5 • Points+: 6 • Calories :211• Fat:15.6 g • Protein:16.3 g • Carb:1.7 g • Fiber: .7 g • Sugar:1 g • Sodium:50 mg
5 from 1 vote

Ingredients
  

  • 1 lb chicken drumstick skinned
  • 3 inch fresh ginger chopped coarsely
  • 2 stems lemon grass bulb only chopped coarsely
  • 1 medium sized onion chopped
  • 3 tablespoon canola oil
  • 1 cup coconut milk or more if desired

Instructions
 

  • Remove the skin from the drumsticks. Set aside. In a large skillet, heat the cooking oil and add in the onion. Let the onion cook until transparent around 1 minute. Add in the chopped lemon grass and ginger. And cook some more for 2 more minutes.Add the coconut milk and let it simmer . When it is gently boiling, add the chicken drumstick. Let the chicken cook through. Add salt to taste.
  • You can add more coconut milk if desired. Enjoy!
  • TO CROCK POT: PLACE ALL OF THE INGREDIENTS IN THE CROCK POT AND COOK FOR 4 TO 6 HOURS IN LOW. SEASON WHEN DONE

Notes

Add a little bit of Paprika for a color, smoky flavor and smell. As for myself, I like both but I like without the Parika better.