Step-by-Step Guide to Make Ultimate Cambodia: lemongrass and ginger chicken
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The variety of servings that can be served to make Cambodia: lemongrass and ginger chicken is 6 servings. So be certain this portion is sufficient to serve for yourself and the one you love household.
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I've finally made it to C in my #betheatstheworld challenge! I went to Cambodia in 2011 and most of the food I remember was stir fry and white rice.
I've adapted this recipe from A Hedgehog in the Kitchen and it was a success. All my pals loved it and was a perfect companion to the courgette salad (see other recipe)
Components and spices that must be Get to make Cambodia: lemongrass and ginger chicken:
- 6 chicken breasts
- 1 red chilli
- 2 lemons
- 3 limes
- 5 cm piece of ginger
- 2 tsp lemongrass paste (could also use fresh)
- to taste Salt and pepper
- 3 cloves garlic
- 100 g cashew nuts
- Handful chopped coriander
Steps to make to make Cambodia: lemongrass and ginger chicken
- Dice the chicken breasts and tip into a large bowl
- Grate the lemon and lime zest into the bowl
- Juice all the lemons and limes and pour into the bowl
- Chop the chilli finely, grate the ginger, crush the garlic and add the lemongrass paste, coriander and cashews to the bowl. Give everything a good mix then leave in the fridge to marinate until you're ready to cook. You can leave 30mins but the longer you leave it the more flavour it will have.
- When you are ready, heat some coconut oil (or any oil you have) in a work or large frying pan and pour in the entire bowl's contents.
- Keep frying until the chicken is cooked. You may need to drain the liquid after a while or you might want to cook till it's evaporated. Your preference to how you like your chicken!
- Serve with white rice and enjoy!
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