Lemongrass Chicken and Coconut Rice
Directions
- 1Smack the lemongrass stalks with the back of a knife to tenderize them.
- 2Chop the lemongrass finely.
- 3Add the chopped lemongrass, Thai basil, ginger, spring onions, and chilies to a food processor.
- 4Blitz well with MSG, lemon, sugar, fish sauce, and sesame oil.
- 5Add to your chicken thighs.
- 6Marinate for a day if you can.
- 7Place chicken into the air fryer for 20 minutes at 180C.
- 8Add equal parts jasmine rice to coconut milk and boiling water.
- 9Throw in a couple of bay leaves for extra flavour.
- 10While that's steaming on the stove, get out your stir fry veg.
- 11Fry them for one minute in sesame oil.
- 12Before adding some lemon and soy sauce and fry for one more minute and it's done.
- 13Serve up that fluffy coconut rice.
- 14Serve up that juicy lemongrass chicken and the stir fry with the sauce, of course.
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 or kefir lime 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
knifecutting boardfood processorair fryermeasuring cuppotwok
Tips
- For maximum flavor, marinate the chicken for a day in advance.
- Rinse rice well with cold water before cooking.
- Cover rice with lid and tea towel during steaming.
- Steam rice with hot heat until boiling and then low heat for 10min and off heat with lid still on for 10min.
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