Fiery Lemongrass Chicken and Creamy Coconut Rice
Directions
- 1Pound lemongrass with back of knife to tenderize.
- 2Finely slice lemongrass and combine with Thai basil, ginger, spring onion, red chillies, lemon juice, sesame oil, fish sauce, salt, pepper and MSG in a food processor.
- 3Blend the ingredients until finely chopped.
- 4Mix the blended ingredients with the chicken thighs.
- 5Place chicken in air fryer.
- 6Air fry at 180c for 20 minutes.
- 7Rinse jasmine rice with cold water.
- 8Add coconut milk and boiling water to the rice.
- 9Add bay leaves and a pinch of salt.
- 10Cover the pot with a lid wrapped in a tea towel.
- 11Chop Chinese broccoli, sugar snap peas and slice ginger and chopped chillies.
- 12Stir fry the vegetables in a wok.
- 13Add lemon juice, soy sauce, sesame oil, ginger and chili to stir fry.
- 14Plate the coconut rice, chicken, and stir-fried vegetables.
Ingredients
- 1 kg skinless chicken thigh fillets
- 4 lemongrass stalks
- 1 bunch Thai basil
- 4 long red chillis
- 1 inch ginger knob
- 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, rinsed and drained
- 1 can coconut milk
- 1.5 cans boiling water refilled coconut milk can
- 2 bay leaves or kefir lime leaves
- 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 fryerpottea towelpan
Tips
- Marinate chicken for up to a day for maximum flavor.
- For perfect rice: rinse well with cold water, use equal cups of liquid to rice, cover lid with tea towel, heat until boiling, then simmer for 10min and let it rest off heat with lid on for 10min.
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