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Hot Chilli Chicken

A tantalizing mixture of lemon grass and ginger provides the flavourings for this chicken feast. The ingredients are gently simmered in a wok to achieve a superb end effect.

ingredients

serves 4 - 6
3 chicken legs, thighs and drumsticks
15 ml (1 tbsp) vegetable oil
2 cm (V4in fresh root ginger, peeled and finely chopped
1 clove garlic, crushed
1 small red chilli, seeded and finely chopped
5 cm (2 in) lemon grass stalk, shredded
150 ml (1/4 pint) 2/3 cup chicken stock
15 ml (1 tbsp) fish sauce (optional)
10 ml (2 tsp) sugar
2.5 ml (1/2 tsp) salt
juice of 1/2 lemon
50 g (2 oz) raw peanuts
2 spring onions, shredded
rind of 1 mandarin orange or satsuma, shredded
30 ml (2 tbsp) chopped fresh mint, to garnish
rice or rice noodles, to serve

method

1. With the heel of the knife, chop through the narrow end of the drumsticks. Remove the jointed parts of the drumsticks and thigh bones, then remove the skin.

2. Heat the oil in a large preheated wok. Add the chicken, ginger, garlic, chilli and lemon grass and cook for 3 - 4 minutes. Add the chicken stock, fish sauce, if using, sugar, salt and lemon juice. Lower the heat, cover and simmer for 30 - 35 minutes.

3. To prepare the peanuts for the topping, grill or roast them under a steady heat until evenly brown, for about 2 - 3 minutes. Turn the nuts out on to a dish towel and rub briskly to loosen the skins.

4. Serve the chicken scattered with roasted peanuts, shredded spring onions and the rind of the mandarin orange or satsuma. Garnish -with mint and serve with rice or rice noodles.


This dish can also be prepared using duck legs. Be sure to remove the jointed parts of the drumsticks and thigh bones to make the meat easier to eat with chopsticks.

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