(serves 4)
Lemongrass has a delightfully strong and refreshing aroma! It is generally an inedible herb but it is such a wonderful addition to cooking in soups and also in marinades, and in this marinade it is ground down so it's digestible. I adapted this marinade from our cooking class in Vietnam for lemongrass fish wrapped in banana leaf...
Unfortunately our banana leaf wrapping didn't work so well in Sydney without the gas stove, but the standard frypan does the trick! I adapted it to chicken as it's a bit more versatile, equally delicious and the hubby likes chicken :)
Cooking time: 15 min
Ingredients
600 g chicken thigh fillet, cut into bite-sized pieces
300 g dried green bean vermicelli
200 g mixed salad leaves
250 g cherry tomatoes
1 red capsicum
1 Tbsp dried onion flakes
Marinade:
2 stems lemongrass
4 cloves garlic
1 tsp turmeric powder
1 T oyster sauce
1 tsp fish sauce
1 tsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp chilli paste/Chiu chow chilli oil
50g chives or green shallots, finely chopped
Dressing:
1 T soy sauce
1 T sweet soy sauce
1 T jap mayo
1 tsp rice wine vinegar
1 tsp toasted sesame seeds
Method
1. Thinly slice the lemongrass and roughly chop the garlic then put into a food processor and blend.
2. Mix with turmeric in a large bowl. Add in the lemongrass and garlic mix and the rest of the sauces of the marinade and then add in the chicken. Mix well then leave for at least 30 minutes.
4. Make the dressing by putting all the ingredients into a small jar and shake, or whisk together. Set aside.
5. When ready to cook the chicken, heat a pan with 1 T oil on medium heat, then toss the chicken with the dried onion flakes and place into the saucepan. Cook for 5-8 minutes on each side. You may want to cut into smaller pieces to check it is cooked.
0 comments :
Post a Comment