Poulet Aigre-Doux Version Thaï

Serves 4
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Directions

  1. 1Remove the skin from 500g of chicken thighs and cut them into 2cm thick pieces.
  2. 2Remove the skin from 500g of chicken thighs and cut them into 2cm thick pieces.
  3. 3Remove the skin from 500g of chicken thighs and cut them into 2cm thick pieces.
  4. 4Crush one lemongrass to release its flavor, finely chop the thick part of the stem and cut the green part in two.
  5. 5Crush one lemongrass to release its flavor, finely chop the thick part of the stem and cut the green part in two.
  6. 6Crush one lemongrass to release its flavor, finely chop the thick part of the stem and cut the green part in two.
  7. 7Put the chopped lemongrass with the chicken, add the zest of a green lemon, 1/4 c à c of salt, 1/4 c à c of ground pepper, 1/2 c à s of fish sauce, 1/2 c à s of light soy sauce, 1/2 c à s of cornstarch and 1 c à s of sunflower oil.
  8. 8Put the chopped lemongrass with the chicken, add the zest of a green lemon, 1/4 c à c of salt, 1/4 c à c of ground pepper, 1/2 c à s of fish sauce, 1/2 c à s of light soy sauce, 1/2 c à s of cornstarch and 1 c à s of sunflower oil.
  9. 9Put the chopped lemongrass with the chicken, add the zest of a green lemon, 1/4 c à c of salt, 1/4 c à c of ground pepper, 1/2 c à s of fish sauce, 1/2 c à s of light soy sauce, 1/2 c à s of cornstarch and 1 c à s of sunflower oil.
  10. 10Mix well and set aside.
  11. 11Mix well and set aside.
  12. 12Mix well and set aside.
  13. 13Cut one onion into pieces, half a pepper, two sweet peppers or mini peppers. Mince 4 cloves of garlic.
  14. 14Cut one onion into pieces, half a pepper, two sweet peppers or mini peppers. Mince 4 cloves of garlic.
  15. 15Cut one onion into pieces, half a pepper, two sweet peppers or mini peppers. Mince 4 cloves of garlic.
  16. 16Prepare one c à s of green lemon juice and some basil leaves.
  17. 17Prepare one c à s of green lemon juice and some basil leaves.
  18. 18Prepare one c à s of green lemon juice and some basil leaves.
  19. 19Heat a pan over high heat, when it is hot, add 2 c à s of sunflower oil.
  20. 20Heat a pan over high heat, when it is hot, add 2 c à s of sunflower oil.
  21. 21Heat a pan over high heat, when it is hot, add 2 c à s of sunflower oil.
  22. 22When the oil is hot, add the pieces of marinated chicken, spread them well, add the two pieces of lemongrass and let it seize for 2 minutes.
  23. 23When the oil is hot, add the pieces of marinated chicken, spread them well, add the two pieces of lemongrass and let it seize for 2 minutes.
  24. 24When the oil is hot, add the pieces of marinated chicken, spread them well, add the two pieces of lemongrass and let it seize for 2 minutes.
  25. 25Turn and leave for another 2 minutes.
  26. 26Turn and leave for another 2 minutes.
  27. 27Turn and leave for another 2 minutes.
  28. 28Add the garlic and onion, stir for 30 seconds.
  29. 29Add the garlic and onion, stir for 30 seconds.
  30. 30Add the garlic and onion, stir for 30 seconds.
  31. 31Add 1 c à s of sugar, the lemon juice and 1 c à s of fish sauce, stir for one minute.
  32. 32Add 1 c à s of sugar, the lemon juice and 1 c à s of fish sauce, stir for one minute.
  33. 33Add 1 c à s of sugar, the lemon juice and 1 c à s of fish sauce, stir for one minute.
  34. 34Add the pepper and sweet pepper, stir for one minute.
  35. 35Add the pepper and sweet pepper, stir for one minute.
  36. 36Add the pepper and sweet pepper, stir for one minute.
  37. 37Add the basil, stir briefly and cut the heat.
  38. 38Add the basil, stir briefly and cut the heat.
  39. 39Add the basil, stir briefly and cut the heat.
  40. 40Serve the chicken and garnish with rice and cucumber.
  41. 41Serve the chicken and garnish with rice and cucumber.
  42. 42Serve the chicken and garnish with rice and cucumber.

Ingredients

  • 500 g hauts de cuisse de poulet
  • 500 g hauts de cuisse de poulet
  • 500 g hauts de cuisse de poulet
  • 1 citronnelle
  • 1 citronnelle
  • 1 citronnelle
  • 1 zeste d’un citron vert
  • 1 zeste d’un citron vert
  • 1 zeste d’un citron vert
  • 0.25 c à c sel
  • 0.25 c à c sel
  • 0.25 c à c sel
  • 0.25 c à c poivre moulu
  • 0.25 c à c poivre moulu
  • 0.25 c à c poivre moulu
  • 0.5 c à s sauce de poisson
  • 0.5 c à s sauce de poisson
  • 0.5 c à s sauce de poisson
  • 0.5 c à s sauce soja claire
  • 0.5 c à s sauce soja claire
  • 0.5 c à s sauce soja claire
  • 0.5 c à s fécule de maïs
  • 0.5 c à s fécule de maïs
  • 0.5 c à s fécule de maïs
  • 1 c à s huile de tournesol
  • 1 c à s huile de tournesol
  • 1 c à s huile de tournesol
  • 1 oignon
  • 1 oignon
  • 1 oignon
  • 4 gousses d’ail
  • 4 gousses d’ail
  • 4 gousses d’ail
  • 0.5 poivron
  • 0.5 poivron
  • 0.5 poivron
  • 2 piments (oiseau ou doux) ou mini poivrons
  • 2 piments (oiseau ou doux) ou mini poivrons
  • 2 piments (oiseau ou doux) ou mini poivrons
  • 1 c à s jus de citron vert
  • 1 c à s jus de citron vert
  • 1 c à s jus de citron vert
  • 1 c à s sucre
  • 1 c à s sucre
  • 1 c à s sucre
  • 1 c à s sauce de poisson
  • 1 c à s sauce de poisson
  • 1 c à s sauce de poisson
  • feuilles de basilic thaï ou commun
  • feuilles de basilic thaï ou commun
  • feuilles de basilic thaï ou commun
  • 2 c à s huile de tournesol
  • 2 c à s huile de tournesol
  • 2 c à s huile de tournesol

Equipment

wokknife
Poulet Aigre-Doux Version Thaï | Clip Recipe