From: Chef owner Max Chutinthranond, Lemon Grass, Syracuse, NY.  Yield: 6 servings. Marinade/Sauce Base: 1 can coconut milk 1 Tbsp. ginger, brunoise 1 Thai bird chili, stem removed 1 lime, juiced ¾ bunch cilantro, coarsely chopped ½ tsp. freshly ground black pepper Marinade: 1 Tbsp. sugar 1½ oz. soy sauce 2 oz. hoisin sauce as needed, kosher salt and freshly ground black pepper Sauce: 3 Tbsp. lemon grass, minced 2 tsp. garlic, chopped 1 Tbsp. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.