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Poulet Aigre-Doux Version Thaï

Serves 4
youtube.com

Poulet Aigre-Doux Version Thaï

youtube.com
Serves 4

Directions

  1. 1Remove the skin from 500g of chicken thighs and cut them into 2cm thick pieces.
  2. 2Crush one lemongrass to release its flavor, finely chop the thick part of the stem and cut the green part in two.
  3. 3Put 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.
  4. 4Mix well and set aside.
  5. 5Cut one onion into pieces, half a pepper, two sweet peppers or mini peppers. Mince 4 cloves of garlic.
  6. 6Prepare one c à s of green lemon juice and some basil leaves.
  7. 7Heat a pan over high heat, when it is hot, add 2 c à s of sunflower oil.
  8. 8When 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.
  9. 9Turn and leave for another 2 minutes.
  10. 10Add the garlic and onion, stir for 30 seconds.
  11. 11Add 1 c à s of sugar, the lemon juice and 1 c à s of fish sauce, stir for one minute.
  12. 12Add the pepper and sweet pepper, stir for one minute.
  13. 13Add the basil, stir briefly and cut the heat.
  14. 14Serve the chicken and garnish with rice and cucumber.

Ingredients

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

Equipment

wokknife

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