Fiery lemongrass chicken and creamy coconut rice
Directions
- 1Bash lemongrass with a blunt object until tender.
- 2Slice lemongrass finely and add with all marinade ingredients to a food processor.
- 3Blitz until tiny pieces.
- 4Marinate chicken for maximum flavor.
- 5Air fry at 180c for 20 minutes.
- 6Rinse rice well with cold water before cooking.
- 7Add equal cups liquid to rice, cover with lid and tea towel.
- 8Cook on high heat until boiling then low heat for 10 minutes, then off heat with lid still on for 10 minutes.
- 9Quickly stir-fry all vegetables for 1 minute in oil first, then 1 minute with marinade.
- 10Plate the dish.
Ingredients
- 1 kg skinless chicken thigh fillets
- 4 lemongrass stalks
- 1 bunch Thai basil
- 4 long red chillis
- 1 inch knob ginger
- 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 chopped chillies
- 1 inch knob ginger
- 0.5 lemon lemon juice
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Equipment
food processorair fryerpottea towelwok
Tips
- Marinate chicken for up to a day for maximum flavor.
- Rinse rice well with cold water before cooking.
- Use a tea towel under the lid of the rice pot to ensure steam stays in.
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