Grilled Chilli & Lemongrass Chicken with Coconut…

Tags

asia, asianfood, food, spices

We were in Hong Kong again for a few days over the weekend and I got my stock of lemongrass and other spices which I’m unable to obtain here in China. It’s a good thing we are only a 2hr drive away or I’d come home with an extra suitcase of spices! 

Tonight’s dinner was a hit with my husband and I have to say that all the flavours tickled every single tastebud! 

 

Ingredients 

• 2 Chicken breast fillets (sliced into thin fillets) 
• 1 or 2 fresh Red Chillies 
• 2 stalks of Lemongrass 
• 3 cloves of Garlic
• 50ml Coconut extract
• Cilantro (chopped)
• Fish sauce
•  A little oil
• 4 Pineapple rings 

Method

1. In a food processor, blitz the chillies, lemongrass & garlic along with a little salt, water & a tiny drop of oil.

2. Pour the mixture into the chicken fillets and leave to marinade for a few hours or overnight.

3. In a hot pan, add a drop of oil and pan grill the chicken fillets till they are dark.

4. Remove the chicken pieces and pan grill the pineapple rings and set aside. (I just used the canned sweet pineapples to save time) 

5. With the rest of the marinade in the bowl, place in the pan with a drop of oil and place the chicken pieces back in along with the coconut extract & chopped cilantro.

6. Add about a tablespoon of fish sauce, leave to simmer for 2 mins.

Arrange the grilled pineapple rings on a serving plate and place the chicken fillets on top. 

Garnish with chopped cilantro & chopped chillies. Serve with rice. 

Enjoy!

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Singapore Hainanese Chicken Rice

Tags

asia, asian, Chicken, food, hainanese chicken rice, rice, singapore

Having lived in Scotland, England and Australia throughout my teenage and adult life, I have never ever NOT missed food from my homeland. From time to time, I hanker for food that’s so easy to access in Singapore where you can just head to any hawker centre and have anything you crave for.

Sadly, I can’t do that here in Bilbao and I only go back home once a year. So two nights ago, I made a very popular Chicken Rice dish from my country.

Ingredients
• 5 cloves of garlic
• Ginger (3 chunky slices)
• 1 shallot
• 450g chicken thighs (cut slits through the skin into the meat)
• 550ml water
• 250g rice
• Light soy sauce
• Sesame oil
• Sunflower oil
• Tomatoes & salad or cucumber to garnish
• Salt & cracked black pepper to taste

Method
1. In a pestle & mortar, mince garlic, ginger and shallot along with the black pepper & salt.
2. Add 3 tbsp sunflower oil and 1 tbsp sesame oil to the minced ingredients.

3. Put the washed rice, water and minced ingredients into a non-stick pot and mix well.
4. Place the chicken on top of the rice, cover and cook for 20 minutes or until you see that both the rice and chicken are properly cooked. I usually leave it to simmer slowly on a medium heat.

5. Turn off the heat and leave to stand for 10 mins.
6. Remove the chicken and season with pepper, sesame oil and light soy sauce on a bed of salad & tomatoes.

Serve with the fragrant rice and a side of chilli sauce & soy sauce. I just used Sriracha sauce.

This dish is fragrant, filling and the recipe serves four… Which means, plenty leftovers to keep my hankering at bay for a while! It may not be as authentic as what you would get in Singapore, but it did the job!

Enjoy! 😋