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Chicken with lemongrass
Preparation time11 min
Cooking time15 min
Portions2
FromAsia
Ingredients:
• 4 chicken thighs
• 2 stems of fresh lemongrass
• 2 cloves of garlic, chopped
• 1 shallot
• 1 teaspoon fish sauce
• 1 teaspoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons of honey
• 4 tablespoons of water
• Pepper
• 1 tablespoon coarsely chopped coriander leaves.
• 2 stems of fresh lemongrass
• 2 cloves of garlic, chopped
• 1 shallot
• 1 teaspoon fish sauce
• 1 teaspoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons of honey
• 4 tablespoons of water
• Pepper
• 1 tablespoon coarsely chopped coriander leaves.
• 100 g white rice
• 200 g frozen green beans
Instructions:
• Wash the lemongrass. Remove the first membranes and chop the light part of the stem (close to the bulb).
• In a bowl, mix the fish sauce, soy sauce, sugar, rice vinegar and water. Add the chopped lemongrass, chopped shallot and pressed garlic.
• Pour this marinade over the chicken and keep in a cool place for 2 hours.
• In a bowl, mix the fish sauce, soy sauce, sugar, rice vinegar and water. Add the chopped lemongrass, chopped shallot and pressed garlic.
• Pour this marinade over the chicken and keep in a cool place for 2 hours.
• Preheat the oven to 180°C.
• Bake the chicken (and marinade) for 40 minutes until chicken is cooked through.
• Baste the chicken with the marinade every 15 minutes. Add a little hot water if it evaporates too quickly before the end of cooking.
• When the cooking is finished, sprinkle with chopped coriander leaves.
• Cook the rice and green beans in boiling water (separately). Serve as an accompaniment.
• Bake the chicken (and marinade) for 40 minutes until chicken is cooked through.
• Baste the chicken with the marinade every 15 minutes. Add a little hot water if it evaporates too quickly before the end of cooking.
• When the cooking is finished, sprinkle with chopped coriander leaves.
• Cook the rice and green beans in boiling water (separately). Serve as an accompaniment.
| Energy | Protein | Total carbohydrate | SUGAR | Fiber | Total fat | saturated fat | Sodium |
|---|---|---|---|---|---|---|---|
| 479.3 Kcal | 42.5g | 33.8 g | 7.5 g | 2.8 g | 18.7 g | 6.8 g | 347 mg |
The nutritionist's advice:
You can keep the top of the lemongrass stem (green part) to flavor your broths. It is preferable to flavor cooking water or your dishes with aromatic herbs and spices that will reduce the salt seasoning.
The photo shows when the batch is doubled to serve 4.
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Last modified date: 4/1/2022
