Mixed meats

Spicy Lemongrass Chicken

Authentic Vietnamese
Authentic Asian
Portions2 peopleChangeTiming 75 minsView
Ingredients10 IngredientsViewSwitzerland80 % localView
  • 150  grams basmati rice
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  • 200  grams chicken drumsticks
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  • 5  grams chicken stock
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  • 200  grams chicken wings
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  • 0.5  tablespoon fish sauce
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  • 25  grams lemongrass
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  • 0.5  tablespoon mild curry
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  • 10  grams red chilis
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  • 1.25  teaspoons salt
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  • 2  tablespoons sunflower oil
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Wash and chop 10 grams red chilis into thin slices
Add 0.5 tablespoon mild curry, 0.5 teaspoon salt, 5 grams chicken stock, 0.5 tablespoon fish sauce and the chopped chili into a large bowl and mix the seasoning well
Cut 200 grams chicken wings and 200 grams chicken drumsticks into pieces of around 4 cm
Season the chicken with the curry mixture and let it marinate in the bowl for 40 mins
Add 250 millilitres water, 150 grams basmati rice and 0.75 teaspoon salt into a medium-sized saucepan and bring to the boil over high heat
Boil the rice on high heat for about 4 minutes
Turn down the heat for the medium-sized saucepan to low, cover the medium-sized saucepan and simmer the rice for about 15 minutes
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the chicken pieces to the frying pan and fry them for about 15 minutes
Wash 25 grams lemongrass and cut the stems into slices of 3 mm thickness
Add the lemongrass to the frying pan and stir fry the chicken for about 3 minutes
Serve the lemongrass chicken in plates together with the rice
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Spicy Lemongrass Chicken

Vietnamese Flag
Vietnam

Fried chicken with green lemongrass and red chili on a white plate
Timing 75 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 150  grams basmati rice
  • 200  grams chicken drumsticks
  • 5  grams chicken stock
  • 200  grams chicken wings
  • 0.5  tablespoon fish sauce
  • 25  grams lemongrass
  • 0.5  tablespoon mild curry
  • 10  grams red chilis
  • 1.25  teaspoons salt
  • 2  tablespoons sunflower oil

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Tools

  • 1 large frying pan
  • 1 medium-sized saucepan with lid
  • 1 cutting board
  • 1 knife
  • 1 large bowl

Spicy Lemongrass Chicken

Vietnamese Flag
Vietnam

Instructions

Wash and chop 10 grams red chilis into thin slices
Add 0.5 tablespoon mild curry, 0.5 teaspoon salt, 5 grams chicken stock, 0.5 tablespoon fish sauce and the chopped chili into a large bowl and mix the seasoning well
Cut 200 grams chicken wings and 200 grams chicken drumsticks into pieces of around 4 cm
Season the chicken with the curry mixture and let it marinate in the bowl for 40 mins
Add 250 millilitres water, 150 grams basmati rice and 0.75 teaspoon salt into a medium-sized saucepan and bring to the boil over high heat
Boil the rice on high heat for about 4 minutes
Turn down the heat for the medium-sized saucepan to low, cover the medium-sized saucepan and simmer the rice for about 15 minutes
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the chicken pieces to the frying pan and fry them for about 15 minutes
Wash 25 grams lemongrass and cut the stems into slices of 3 mm thickness
Add the lemongrass to the frying pan and stir fry the chicken for about 3 minutes
Serve the lemongrass chicken in plates together with the rice