The Anonymous Widower

Ginger Chicken with Lemongrass

This recipe was published in The Times yesterday. It is one of Lindsay Bareham’s and I’ve used hers before, as they are simple, quick and delicious on the one hand and often gluten-free on the other.

The ingredients are as follows and the quantities serve two.

  • 20g ginger
  • 2 garlic cloves
  • 2 onions, 145g in total
  • 1 tbsp vegetable oil
  • 4 chicken thigh fillets
  • 300g potatoes
  • 2 tsp lemongrass paste or 1 large lemongrass
  • 300 ml water
  • 100g frozen petits pois

The method is as follows.

  1. Peel and thinly slice the ginger into scraps the size of shirt buttons.
  2. Slice the garlic into thin rounds.
  3. Finely slice the onions.
  4. Heat the oil in a lidded pan, stir in the onion, ginger and garlic.
  5. Cook, stirring often, over a medium-low heat, encouraging it to soften without browning.
  6. Slice the chicken into bite-sized pieces and stir into the semi-cooked onions.
  7. Peel and slice the potatoes into 50p-size pieces. Quickly rince and add to the pan.
  8. Stir in the lemongrass paste or buised lemongrass, then add the water. 
  9. Bring to the boil, reduce the heat, semi-cover the pan and cook gently for 20 minutes until the potatoes are tender, the chicken cooked through and the liquid slightly reduced.
  10. Season to taste.
  11. Add the peas, bring to the boil, immediately reduce the heat and simmer for a few minutes until the peas are tender. Serve in bowls with crusty bread and butter.

I think I’ll give it a try this week.

December 22, 2010 - Posted by | Food | , ,

1 Comment »

  1. […] December 22, 2010 – Ginger Chicken With Lemongrass […]

    Pingback by A List Of Lyndsey Bareham’s Gluten-Free Recipes « The Anonymous Widower | July 28, 2013 | Reply


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