Grilled Lemongrass Chicken Soba Bowl

Grilled Lemongrass Chicken Soba Bowl, from Chef Paul Eschbach.

For the Marinade

3.5 oz Lemongrass, outer leaves removed and sliced thin

3 oz Ginger peeled and chopped

2 oz Shallot peeled and chopped

.5 oz Garlic

2 oz Molasses or brown sugar

8 oz Olive Oil

4 oz Soy

2 tsp Pepper

2 tbs Salt

4 oz Rice Vin or Lime Juice

Combine everything in a food processor and puree until smooth. Taste and adjust to your liking. Makes enough to marinate 1-2 whole chickens.

For the Soba

Boil your soba in salted water till just cooked, drain and rinse in cold water. Cover and Reserve.

For the Chicken 

I used skin on chicken breast and thighs, deboned everything and sliced the breast into thinner, even pieces for grilling. Cover and coat the chicken with the marinade and let sit for a minimum of 4 hours. Gently shake off the excess marinade and grill skin side down till skin turns golden with nice char. Flip and finish cooking, reserve warm. 

For the Green Veggies

Blanch the baby bok and snow peas in salted water.  Shock in ice water or cool quickly in cold water.  

For the Bean Sprouts

1 # Bean Sprouts 

1 oz Scallion sliced thin

.25 tsp Sesame Oil

.5 tsp Sesame Seeds

T.t. Salt and pepper

1 tsp Chili Flake if desired

Blanch the sprouts in boiling water for 3 to 4 minutes until completely tender.  Drain and shock in ice water or rinse under cold running water.  Shake off the water and let drain for a bit then mix in remaining ingredients.  Reserve chilled.

To Plate

Warm soba gently with olive oil and salt and pepper and place in a bowl. Saute green veg with ginger and re-season if needed and arrange on soba. Slice chicken and top with basil or cilantro and lime zest and place on soba. Add bean sprouts and scallion, serve.