Cooked - Lemongrass Chicken Lettuce Cups

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemongrass Chicken Lettuce Cups

1.0

1 chicken thigh

2 tbsp neutral oil for frying

2 lemongrass stalks, roughly chopped

2 garlic cloves

5cm piece of ginger, grated

1 shallot

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp brown sugar

2 tbsp neutral oil

2 tbsp fish sauce

1 tbsp soy sauce

1 tbsp brown sugar

Juice of 1 lime

1 red chilli

1 garlic clove, minced

¼ cup water

⅔ cups washed white rice

1 spring onion

3 pieces of ginger

1 tsp sesame oil

Water

Pinch of salt

½ cucumber, julienned

1 spring onion, finely chopped

1 tbsp coriander, roughly chopped

½ tsp salt

1 tbsp white sugar

3 tbsp rice wine vinegar

1 cup cooked white rice

3 lettuce cups, iceberg or cos

Chives, finely chopped

Fried shallots

Blend the marinade ingredients into a thick paste and rub all over the chicken thighs. Marinate for a minimum of 30 minutes or overnight if time allows.
Fry spring onion and ginger in sesame oil for 1 minute. Add washed rice, a pinch of salt and water, then cook until light, fluffy, and fragrant with the lid ajar.
Julienne cucumbers and toss with spring onions, coriander, salt, sugar and rice wine vinegar. Chill to let the flavours develop.
Mix together all the Nước Chấm ingredients.
Heat neutral oil in a pan and cook chicken skin-side down, pressing firmly to get golden, crispy, charred edges. Flip and cook until juicy and cooked through.
Serve the chicken with ginger rice, pickled cucumbers, Nước Chấm, chives, fried shallots and crisp lettuce cups.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

CuisineAsian

Occasions🏡Casual Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 19 weeks ago

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