Thursday, 11 October 2012
Lemongrass & Ginger Stir Fry Rice with Shredded Chicken
Ingredients :
- 1½ cups uncooked basmati rice
- 2¼ cups water
- 2 tbsp oil
- 800 gm boneless breast chicken pieces, boiled and shredded
- 1 lemongrass stalk, finely chopped
- 2 tsp fresh ginger, grated
- 2 small red chillies, seeded & finely chopped
- 4 spring onions, sliced
- 4 kaffir lime leaves, shredded
- 1 tbsp demerara sugar
- 2 limes, juice only
- 3 tbsp soy sauce
- ½ cup raw peanuts, roughly chopped
- 1 cup fresh coriander, roughly chopped
- ½ cup fresh mint, roughly chopped
Preparation :
- Wash the rice and bring the rice to a boil in 2 ¼ cups of water, over low heat. Cook till the water is absorbed and the rice is tender. Set aside in the refrigerator for a few minutes to chill.
- Heat the oil in a wok and add lemongrass, ginger and chilli and fry for a few minutes.
- Add the onions and lime leaves and sugar, and toss to mix the flavours well. Add shredded chicken to the pan and toss for a few minutes until it gets getting slightly brown.
- Add the cooked rice to the wok and continue tossing. Add lime juice and soy sauce. Season as per taste with soy sauce and lime juice.
- In the final few minutes, add the coriander, mint and peanuts.
- Serve immediately.
Serves 4
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