Lemongrass chicken with rice
About £0.82 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs600g
- Lemongrass2
- Garlic3 cloves
- Fish sauce30ml
- Caster sugar20g
- Rice300g
- Cucumber1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Bash the lemongrass (2) and chop it as finely as you can. Mix with garlic (3 cloves), fish sauce (30ml), sugar (20g) and a little oil.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Coat the chicken thighs (600g) in it and leave (15 min).
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Cook the rice (300g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Fry the chicken until sticky and cooked through (12 min), turning once.
- Slice and serve on rice with sliced cucumber (1).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.