Lemongrass Chicken and Coconut Rice

30 mins
Serves 5
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Directions

  1. 1Bash lemongrass with a blunt object until tender.
  2. 2Bash lemongrass with a blunt object until tender.
  3. 3Bash lemongrass with a blunt object until tender.
  4. 4Finely slice lemongrass and add it with other marinade ingredients to a food processor, blitz until tiny pieces.
  5. 5Finely slice lemongrass and add it with other marinade ingredients to a food processor, blitz until tiny pieces.
  6. 6Finely slice lemongrass and add it with other marinade ingredients to a food processor, blitz until tiny pieces.
  7. 7Marinate chicken for up to a day, or use straight away.
  8. 8Marinate chicken for up to a day, or use straight away.
  9. 9Marinate chicken for up to a day, or use straight away.
  10. 10Airfry chicken at 180°C for 20 minutes.
  11. 11Airfry chicken at 180°C for 20 minutes.
  12. 12Airfry chicken at 180°C for 20 minutes.
  13. 13Rinse 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.
  14. 14Rinse 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.
  15. 15Rinse 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.
  16. 16Stir-fry vegetables for 1 minute in oil, then 1 minute with marinade.
  17. 17Stir-fry vegetables for 1 minute in oil, then 1 minute with marinade.
  18. 18Stir-fry vegetables for 1 minute in oil, then 1 minute with marinade.
  19. 19Assemble the dish: Place rice on a plate, add chicken, and top with stir-fried vegetables.
  20. 20Assemble the dish: Place rice on a plate, add chicken, and top with stir-fried vegetables.
  21. 21Assemble the dish: Place rice on a plate, add chicken, and top with stir-fried vegetables.

Ingredients

  • 1 kg skinless chicken thigh fillets
  • 1 kg skinless chicken thigh fillets
  • 1 kg skinless chicken thigh fillets
  • 4 lemongrass stalks
  • 4 lemongrass stalks
  • 4 lemongrass stalks
  • 1 bunch Thai basil
  • 1 bunch Thai basil
  • 1 bunch Thai basil
  • 4 long red chillis
  • 4 long red chillis
  • 4 long red chillis
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 4 spring onion stalks
  • 4 spring onion stalks
  • 4 spring onion stalks
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 tsp msg
  • 1 tsp msg
  • 1 tsp msg
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 3 cups jasmine rice
  • 3 cups jasmine rice
  • 3 cups jasmine rice
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 1.5 cans boiling water
  • 1.5 cans boiling water
  • 1.5 cans boiling water
  • 2 bay leaves or kefir lime leaves
  • 2 bay leaves or kefir lime leaves
  • 2 bay leaves or kefir lime leaves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 bunch Chinese broccoli
  • 1 bunch Chinese broccoli
  • 1 bunch Chinese broccoli
  • 1 bunch sugar snap peas
  • 1 bunch sugar snap peas
  • 1 bunch sugar snap peas
  • 2 chopped chillies
  • 2 chopped chillies
  • 2 chopped chillies
  • 1 inch knob sliced ginger
  • 1 inch knob sliced ginger
  • 1 inch knob sliced ginger
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil

Equipment

knifefood processorair fryerwoksaucepan