Fiery lemongrass chicken and creamy coconut rice

30 mins
Serves 5
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Directions

  1. 1Bash lemongrass with a blunt object until tender.
  2. 2Bash lemongrass with a blunt object until tender.
  3. 3Bash lemongrass with a blunt object until tender.
  4. 4Slice lemongrass finely and add with all marinade ingredients to a food processor.
  5. 5Slice lemongrass finely and add with all marinade ingredients to a food processor.
  6. 6Slice lemongrass finely and add with all marinade ingredients to a food processor.
  7. 7Blitz until tiny pieces.
  8. 8Blitz until tiny pieces.
  9. 9Blitz until tiny pieces.
  10. 10Marinate chicken for maximum flavor.
  11. 11Marinate chicken for maximum flavor.
  12. 12Marinate chicken for maximum flavor.
  13. 13Air fry at 180c for 20 minutes.
  14. 14Air fry at 180c for 20 minutes.
  15. 15Air fry at 180c for 20 minutes.
  16. 16Rinse rice well with cold water before cooking.
  17. 17Rinse rice well with cold water before cooking.
  18. 18Rinse rice well with cold water before cooking.
  19. 19Add equal cups liquid to rice, cover with lid and tea towel.
  20. 20Add equal cups liquid to rice, cover with lid and tea towel.
  21. 21Add equal cups liquid to rice, cover with lid and tea towel.
  22. 22Cook on high heat until boiling then low heat for 10 minutes, then off heat with lid still on for 10 minutes.
  23. 23Cook on high heat until boiling then low heat for 10 minutes, then off heat with lid still on for 10 minutes.
  24. 24Cook on high heat until boiling then low heat for 10 minutes, then off heat with lid still on for 10 minutes.
  25. 25Quickly stir-fry all vegetables for 1 minute in oil first, then 1 minute with marinade.
  26. 26Quickly stir-fry all vegetables for 1 minute in oil first, then 1 minute with marinade.
  27. 27Quickly stir-fry all vegetables for 1 minute in oil first, then 1 minute with marinade.
  28. 28Plate the dish.
  29. 29Plate the dish.
  30. 30Plate the dish.

Ingredients

  • 1 kg skinless chicken thigh fillets
  • 1 kg skinless chicken thigh fillets
  • 1 kg skinless chicken thigh fillets
  • 4 lemongrass stalks
  • 4 lemongrass stalks
  • 4 lemongrass stalks
  • 1 bunch Thai basil
  • 1 bunch Thai basil
  • 1 bunch Thai basil
  • 4 long red chillis
  • 4 long red chillis
  • 4 long red chillis
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 4 spring onion stalks
  • 4 spring onion stalks
  • 4 spring onion stalks
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 3 cups jasmine rice
  • 3 cups jasmine rice
  • 3 cups jasmine rice
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 1.5 cans boiling water
  • 1.5 cans boiling water
  • 1.5 cans boiling water
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 bunch Chinese broccoli
  • 1 bunch Chinese broccoli
  • 1 bunch Chinese broccoli
  • 1 bunch sugar snap peas
  • 1 bunch sugar snap peas
  • 1 bunch sugar snap peas
  • 2 chopped chillies
  • 2 chopped chillies
  • 2 chopped chillies
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 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.