JACKIE'S LEMONGRASS GINGER CHILE CHICKEN AND RICE
Chicken is marinated in a lemongrass sauce and then topped with a chile-ginger sauce and served with shallot rice for a quick and tasty weeknight dinner that can be served at dinner parties too. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by cooksinheels
Categories World Cuisine Recipes Asian
Time 58m
Yield 4
Number Of Ingredients 25
Steps:
- Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
- Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.
- Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
- (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)
- Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.
- Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.
- Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.
- Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
- Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 53.9 g, Cholesterol 64.6 mg, Fat 10 g, Fiber 1.6 g, Protein 28.4 g, SaturatedFat 2 g, Sodium 312 mg, Sugar 8.1 g
LEMONGRASS GINGER TEA | LEMONGRASS GINGER TEA RECIPE
Lemongrass Ginger Tea is a warm and aromatic flavored herbal beverage that is a perfect drink in the morning to kick start your day.
Provided by Zeel Patel
Categories Beverages
Time 25m
Yield 2-3 cups
Number Of Ingredients 4
Steps:
- Wash the ginger and lemongrass properly. Wipe them.
- Chop the lemongrass and keep it aside. Lemongrass stalks can be used.
- Slice the ginger into thin slices along with the skin.
- In a saucepan boil 2 cups of water.
- Let it come to boil.
- When water starts to boil, add chopped lemongrass and ginger slices.
- Openly boil them on a slow flame for 5 min or until the color of the water changed to light brown.
- Turn of the flame.
- Cover the saucepan with a lid and let it sit for 15 min.
- After 15 min, Strain the tea.
- Serve immediately the prepared lemongrass ginger tea.
- You can add honey or jaggery according to taste.
- You can also squeeze a lemon according to your shape.
TARO INFUSED WITH LEMON GRASS AND GINGER
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper, to taste.
TARO INFUSED WITH LEMON GRASS AND GINGER
Provided by Tyler Florence
Categories side-dish
Time 1h25m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper.
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