I’m home sick from work today (boo – flu season here again) and it’s prompted me to share an old favourite recipe of mine – Lemongrass and ginger chicken. It’s loaded up with ginger, garlic and chilli – a flu-fighting combination I swear by.
I usually cook this in the slow cooker because the meat ends up melting in your mouth and the sauce goes all kind of caramelised and sticky. You could of course just cook it on the stove or in the oven on a low heat.
This is also a good one for people who are time-poor. Recipe below 🙂 (Note I can’t recall where the original recipe came from to give due credit to its owner – my apologies!).
Lemongrass and Ginger Chicken Recipe
Serves 4, approx 230 calories per serve
8 chicken drumsticks (skin removed) or thigh fillets.
2 onions, sliced
at least 1tbl each of FRESH chopped garlic and ginger
2 sticks of lemongrass, chopped and squashed a bit to bruise them and release flavour
2 tbls oyster sauce
1/4 cup soy sauce
1 cup chicken stock
1 tsp chopped fresh chilli
* You can vary this to taste by adding more or less of the above ingredients, or adding extra spices. Star anise goes nicely, for example.
Lay the chicken in the base of the slow cooker bowl or casserole, layer or pour all other ingredients over – set and forget!
This is what it looks like in the morning when you leave for work:
And this is what it looks like when you get home 6, 8, 10 hours later, when pulled out of the oven.
Enjoy with rice and any green veg, or as is more my style these days, just with a pile of green vegetables!
Yum! So glad I dug this one out. It’s definitely going on my menu plan for later this week.