Lemon grass chicken with chilli dipping sauce
Nov 27, 2013 1:00pm- 20 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Lemon grass chicken with chilli dipping sauce
- 2 sticks fresh lemon grass
- 200 gram rice vermicelli noodles
- 2 tablespoon peanut oil
- 600 gram chicken thigh fillets, sliced thinly
- 1 clove garlic, crushed
- 1 tablespoon fish sauce
- 2 cup (120g) shredded iceberg lettuce
- 1 medium carrot, grated coarsely
- 1 lebanese cucumber, halved, seeded, sliced thinly
- 1/4 cup (35g) toasted peanuts, chopped
- 1 red radish, grated finely
Chilli dipping sauce
- 1/3 cup (75g) sugar
- 1/2 cup (125ml) water
- 1 tablespoon white vinegar
- 1 small fresh red chilli, chopped finely
Method
Lemon grass chicken with chilli dipping sauce
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1Cut each stick of lemon grass 10cm from the root end; discard tops. Peel away tough outer layers. Split lemon grass in half, remove V-shaped core and discard. Chop remaining lemon grass finely.
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2Place noodles in a medium heatproof bowl, cover with boiling water. Stand until tender; drain. Rinse under cold water; drain.
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3Meanwhile, to make dipping sauce: combine sugar and water in a small saucepan. Stir over low heat, until sugar dissolves. Bring to the boil; reduce heat. Simmer, uncovered, 2 minutes or until the sauce thickens slightly. Remove from heat; add vinegar and chilli.
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4Heat a little of the oil in a wok or large frying pan; stir-fry chicken, in batches with oil, until browned and cooked through. Return chicken to the wok; make a well in the centre. Add the remaining oil, lemon grass and garlic. Cook 1 minute, or until fragrant and softened. Add sauce; toss to coat chicken in sauce.
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5Divide noodles among serving bowls. Top with lettuce, carrot, cucumber and chicken. Sprinkle with peanuts and radish. Serve with sauce.
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