Fiery Lemongrass Chicken and Creamy Coconut Rice

30 mins
Serves 5
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Directions

  1. 1Pound lemongrass with the back of a knife until tender.
  2. 2Finely slice the lemongrass.
  3. 3Add lemongrass, basil, ginger, spring onions, chillies, fish sauce, lemon juice, sesame oil, msg, salt, and pepper to a food processor and blitz.
  4. 4Marinate chicken with the mixture.
  5. 5Air fry at 180c for 20 minutes.
  6. 6Rinse rice well with cold water before cooking.
  7. 7Add equal parts liquid (coconut milk and water) to rice, along with bay leaves and a pinch of salt.
  8. 8Cover the pot with a lid wrapped in a tea towel.
  9. 9Cook on high heat until boiling, then reduce heat to low for 10 minutes; remove from heat and let stand with lid on for 10 minutes.
  10. 10Chop Chinese broccoli, sugar snap peas, ginger, and chillies.
  11. 11Stir-fry all vegetables for 1 minute in oil, then for 1 minute with marinade ingredients (lemon juice, soy sauce, sesame oil).
  12. 12Plate the coconut rice, lemongrass chicken, and stir-fried vegetables.

Ingredients

  • 1 kg 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 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
  • pinch salt
  • 1 bunch Chinese broccoli
  • 1 bunch sugar snap peas
  • 2 chillies
  • 1 inch ginger
  • 0.5 lemon lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil

Equipment

knifecutting boardfood processorair fryermeasuring cuppotwok

Tips

  • Marinate the chicken a day in advance for extra flavor.
  • Use a tea towel under the lid when cooking rice to keep the steam in.