Directions
- 1Smack the lemongrass stalks with the back of a knife until tender.
- 2Finely slice the tenderized lemongrass.
- 3Add the sliced lemongrass, Thai basil, long red chillis, ginger, spring onion stalks, fish sauce, lemon juice, sesame oil, MSG, salt, and pepper into a food processor.
- 4Blitz all the ingredients in the food processor until they are tiny pieces.
- 5Add the blended marinade to the skinless chicken thigh fillets in a bowl.
- 6Mix the marinade thoroughly with the chicken using your hands, ensuring all pieces are coated.
- 7Place the marinated chicken into an air fryer basket.
- 8Air fry the chicken at 180°C for 20 minutes until beautifully juicy.
- 9Rinse the jasmine rice thoroughly with cold water until the water runs clear, then drain.
- 10Combine the rinsed rice with one can of coconut milk and 1.5 cans of boiling water (totaling 3 cups of liquid) in a cooking pot.
- 11Add two bay leaves or kefir lime leaves and a pinch of salt to the rice and liquid mixture.
- 12Cover the pot with a lid that is wrapped with a tea towel to ensure the steam stays in.
- 13Cook the rice on high heat until it boils, then reduce to low heat for 10 minutes, and finally, turn off the heat but leave the lid on for another 10 minutes.
- 14Chop the Chinese broccoli and sugar snap peas.
- 15Slice two red chillies and an inch knob of ginger into large pieces.
- 16In a pan, quickly stir-fry the Chinese broccoli, sugar snap peas, sliced ginger, and chopped chillies in oil for 1 minute.
- 17Add half a lemon juice, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil to the vegetables and stir-fry for another minute.
- 18Form a mound of cooked coconut rice on a plate.
- 19Place the cooked lemongrass chicken next to the rice.
- 20Pour the stir-fried vegetables with their sauce over the chicken and rice.
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 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 or kefir lime leaves
- 1 pinch salt
- 1 bunch Chinese broccoli
- 1 bunch sugar snap peas
- 2 chopped chillies
- 1 inch knob sliced ginger
- 0.5 lemon juice
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Equipment
food processorair fryercooking potchopping boardknifepan
Tips
- For extra flavor, marinate the chicken a day in advance, but it's still epic made fresh.
- For fluffy coconut rice, use equal parts water and coconut milk, cover the pot with a lid and a tea towel to keep the steam in.
- If you're in your big ginger era, use huge bits of ginger, chili, and garlic instead of small pieces for extra flavor.
- This is an air fryer specialty recipe where 20 minutes gives you the most beautifully juicy chicken.
- Rinse the rice well with cold water before putting hot water in.
- Cook rice on high heat until boiling, then low heat for 10 minutes, then off heat with the lid still on for 10 minutes.
- Quick stir-fry the vegetables in oil for 1 minute first, then 1 minute with marinade for flavor.
- You can use coriander/cilantro if Thai basil is not available.
- You can use tender stem/broccolini if Chinese broccoli is not available.
- Place a tea towel under the lid of the rice pot to ensure the steam stays in and the rice is fluffy.
- Consider using huge bits of ginger, chili, and garlic for a bolder flavor profile in the vegetable stir-fry instead of finely minced pieces.
- Marinating the chicken overnight enhances the flavor significantly, but it is not essential for a delicious outcome.
- The rice should be cooked with equal parts liquid (water and coconut milk) to rice.
- For the rice, boil on high heat, then reduce to low for 10 minutes, then remove from heat and let it sit for another 10 minutes with the lid on to steam properly.
- The vegetables should be stir-fried briefly for about 1 minute with oil before adding the sauce to ensure they remain crisp but cooked.
- The chicken is ideally cooked in an air fryer for 20 minutes at 180°C for optimal juiciness and flavor.
- Make sure to rinse the rice thoroughly before cooking to remove excess starch for fluffier results.
- Smacking the lemongrass with the back of a knife makes it easier to chop and process, releasing more flavor.
- The total liquid for the rice should be 3 cups, combining coconut milk and boiling water in specific proportions as mentioned.
Related recipes
Bandrek
Thai · Drink
Lemon Garlic Chicken Ricebowl
Thai · Drink
Lemon Garlic Chicken Rice Bowl
Thai · Drink
Sticky Pineapple Chicken with Coconut Rice
Thai · Drink
Thai Pink Milk - Nom Yen
Thai · Drink
Instant Thai Red Noodle Jars
Thai · Drink
Spicy Peanut Sauce Noodles
Thai · Drink
Coconut Lime Poached Fish
Thai · Drink20m
Mango sticky rice
Thai · Drink
Tomyam Putih
Thai · Drink
Creamy Thai Coconut Chicken Meatballs
Thai · Drink
Steak Frites with Lori Jayne Au Poivre Sauce
Thai · Drink