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Lemongrass Chicken Hotpot - Nadia Lim

Lemongrass Chicken Hot Pot - Nadia Lim
Ingredients
  • 600g boneless skinless chicken thigh and breast meat, cut into thick 3cm slices
  • 2 1/2 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 2 tsp turmeric powder
  • 1 1/2 tbsp brown sugar
  • 2 tsp minced chilli
  • 1/3 cup finely chopped lemongrass
  • 2 Tbsp oil
  • 1/3 cup water
  • 2 tsp finely chopped lemongrass, for serving
Method

Suggested wine match - 2012 Waipara Valley Chardonnay
Serves 4

This is a super-tasty way to cook chicken. If you love lemongrass, like I do, this is a must-try dish. If you don't have fresh lemongrass, it's no problem to use frozen. Served with steamed rice and lots of stir-fried greens, this is my idea of a quick, healthy, tasty dinner.

Marinate chicken in fish sauce, soy sauce, turmeric, brown sugar, chilli and half the lemongrass at room temperature for 10-15 minutes.

Heat oil in a large fry pan on medium-high heat. Stir-fry remaining lemongrass for 1 minute until fragrant.

Add marinated chicken and cook for 2 minutes on each side until lightly browned.

Add water, cover partially with a lid, lower heat and simmer for 10-15 minutes until chicken is cooked through and sauce has reduced.

Sprinkle extra lemongrass over the top and serve with steamed rice and green vegetables.

 

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