Lemongrass Chicken With Infused Rice
by Gabrielle Campbell
Information
- Difficulty: Easy
- Category: Breakfast
- Main Ingredient: Chicken
- Cooking Method: Slow Cook
-
cook time:
0 hr 10 mins -
prep time:
0 hr 10 mins -
servings:
2
Ingredients
Lemongrass sauce (for lazy people :))
chicken wings
dried basil
onions
garlic
ginger
lap cheong or yun cheong
chicken stock
Directions
1. Slice onions, garlic and ginger VERY VERY finely.
2. Slice lap cheong or yun cheong finely as well.
3. Heat up a frying pan and put in the lap cheong or yun cheong in first as it will release oil as you fry it, then add in the slices onions, garlic and ginger.
4. Stir them around until the onions are transparent but not browned then add in about a cup or more of chicken stock.
5. Mix it throughly and then when cooking rice, use this instead of water. If there isn't enough chicken stock, just add more in.
6. When the rice is done, flip the rice cooker to keep warm and sprinkle in dried basil and stir it around.
7. Leave it for about 5-10 minutes then serve it with yummy chicken wings. :)
Overall rating
- Based on 2 reviews
lap cheong or yun cheong is Chinese aged sausage. It's like salami. You can get it at most Asian stores. If not, using salami is just fine.
YUM, this looks amazing! What is lap cheong or yun cheong? Can you make this without it or something else in it's place?