Fiery Lemongrass Chicken and Creamy Coconut Rice
Directions
- 1Pound lemongrass with the back of a knife until tender.
- 2Finely slice the lemongrass.
- 3Add lemongrass, basil, ginger, spring onions, chillies, fish sauce, lemon juice, sesame oil, msg, salt, and pepper to a food processor and blitz.
- 4Marinate chicken with the mixture.
- 5Air fry at 180c for 20 minutes.
- 6Rinse rice well with cold water before cooking.
- 7Add equal parts liquid (coconut milk and water) to rice, along with bay leaves and a pinch of salt.
- 8Cover the pot with a lid wrapped in a tea towel.
- 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.
- 10Chop Chinese broccoli, sugar snap peas, ginger, and chillies.
- 11Stir-fry all vegetables for 1 minute in oil, then for 1 minute with marinade ingredients (lemon juice, soy sauce, sesame oil).
- 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.
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