Lemongrass Chicken and Coconut Rice
Directions
- 1Bash lemongrass with a blunt object until tender.
- 2Finely slice lemongrass and add it with other marinade ingredients to a food processor, blitz until tiny pieces.
- 3Marinate chicken for up to a day, or use straight away.
- 4Airfry chicken at 180°C for 20 minutes.
- 5Rinse rice well with cold water, add equal parts of hot water and coconut milk, and two bay leaves. Cover with a tea towel, bring to a boil, then simmer for 10 minutes. Turn off heat and let sit for 10 minutes with lid on.
- 6Stir-fry vegetables for 1 minute in oil, then 1 minute with marinade.
- 7Assemble the dish: Place rice on a plate, add chicken, and top with stir-fried vegetables.
Ingredients
- 1 kg skinless chicken thigh fillets
- 4 lemongrass stalks
- 1 bunch Thai basil
- 4 long red chillis
- 1 inch knob ginger
- 4 spring onion stalks
- 2 Tbsp fish sauce
- 1 lemon juice
- 1 Tbsp sesame oil
- 1 tsp msg
- 1 tsp salt and pepper
- 3 cups jasmine rice
- 1 can coconut milk
- 1.5 cans boiling water
- 2 bay leaves or kefir lime leaves
- 1 pinch salt
- 1 bunch Chinese broccoli
- 1 bunch sugar snap peas
- 2 chopped chillies
- 1 inch knob sliced ginger
- 0.5 lemon juice
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Equipment
knifefood processorair fryerwoksaucepan
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