John Myers
Crispy fried chicken with vegetables and lemongrass
Ingredients for 4 persons
- 100g basmati rice
- 50g mushrooms, brown
- 1 bell pepper, yellow
- 1 chili, red
- 1 stalk of lemongrass
- 2 spring onions
- 1 tomato
- 100g bean sprouts
- 300ml peanut oil
- 400g chicken breast fillet
- Salt pepper
- 4 tbsp wheat flour
- 100g fresh snow peas
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tablespoons chili sauce for chicken
- 2 tbsp sesame seeds, black
Preparation
- Bring a pot of salted water and rice to a boil and cook the rice al dente.
- Cut the mushrooms into fine slices. Remove the cores and partitions from the peppers and chili. Cut the peppers into even strips. Finely dice the chili. Break up the lemongrass using the back of a knife. Remove the ends of the spring onions and cut the rest into fine rings. Finely dice the tomato. Rinse the sprouts well with water.
- Put the wok on the stove and heat the peanut oil in it.
- Cut the chicken into even strips, season with salt and pepper, and coat in flour. Fry the chicken in the oil until crispy on all sides and set aside. Drain and discard the oil except for a small amount. Toss all the vegetables with the lemongrass in the wok with the remaining oil and season with salt and pepper.
- Add the soy sauce, honey, and chili sauce for the chicken and toss through. Remove the lemongrass stalk.
- Using a greased cup, place the rice in the center of the plates. Distribute the vegetables all around and finally arrange the crispy chicken on top. Serve sprinkled with sesame.
