Wednesday, October 27, 2010

Lemon-grass Chicken


500 gr chicken fillet, thin sliced 

3 tbsp cooking oil (such canolla or vegetable oil) 

2 cloves of garlic, minced

50 ml chicken broth
4 stalks of spring onion, cut 2.5 cm length
Dried chili, cut lengthwise (I skipped it)
1 tbsp fish sauce
75 gr roasted peanut, cincang (I skipped it due to my kid's allergy (cashew is optional)

Marinated ingredients :

2 stalks of lemon-grass, thinly sliced

2 cloves of garlic, minced

1 tbsp grated fresh ginger
1 tbso palm sugar (or brown sugar)
2 tbsp of fish sauce

For the butter & parsley rice :

50 gr margarine

400 gr jasmine rice, washed and drained

400 ml chicken broth (I used home-made)
2 tbsp fresh parsley, coarsely cut 

Mix all the marinated ingredients and marinade the chicken for up to 1 hour.
Heat the cooking oil, saute the garlic until fragrant, add the marinated chicken, stir until the chicken is no more pink.
Add the chicken broth, dried chili, spring onion, and fish sauce, cook until the chicken is done.
Remove from heat and sprinkle with roasted peanut or cashew.

Butter and parsley rice :

Heat up the pan and melt the margarine, add the rice and stir evenly for about 1 or 2 minutes. Then transfer to the rice cooker, add the chicken broth.

Once it's done, add some fresh parsley and fold the rice so the parsley would spread evenly. Let it stand for 5 minutes before serving.

If using dried parsley, you can add it into the rice when you add the chicken broth.

Sumber Resep : Femina Jadoel

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