You have free articles remaining this month.
Subscribe now for 50c a week. Subscribe
Login

Lemongrass Chicken & Rice

Serves 6

prep + resting time 20 minutes

cooking time 20 minutes

Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

500g chicken thighs, skin and bones removed
2 tbsp vegetable oil
3 cloves garlic, finely sliced
3 shallots, sliced
3 lemongrass stalks, crushed and chopped
1 green chilli, deseeded and sliced
1 red capsicum, deseeded and sliced
1 large carrot, peeled and julienned
1 tbsp fish sauce
70ml chicken stock
1 tbsp rock sugar, grated

MARINADE:
2 cloves garlic, finely chopped
1 tbsp fish sauce
2 tsp granulated sugar
1 tsp cornflour
1 tbsp vegetable oil

TO SERVE: Jasmine rice and coriander leaves.

Method

1Combine marinade ingredients in a bowl. Season with salt and freshly ground black pepper. Add chicken, combine well, cover and refrigerate for 30 minutes.

2Heat oil in a large frying pan or wok over a high heat, add garlic, shallots and lemongrass and cook for 3-5 minutes until shallots and garlic soften.

3Reduce heat to medium, season with salt and freshly ground black pepper, add chilli, capsicum and carrot and cook for further 3-5 minutes, stirring occasionally.

4Remove chicken from refrigerator, then add chicken and marinade ingredients to frying pan and cook, stirring, for 5 minutes. Add fish sauce, stock and sugar and cook, stirring, for further 3-5 minutes or until chicken is cooked and sauce has thickened.  

5Serve with jasmine rice and garnish with coriander leaves.

Wine Match

2019 Pizzini Arneis, King Valley, Victoria, A$24

The stereotypical Vietnamese ingredients are all here – garlic, lemongrass, chilli, fish sauce – along with a new entrant, capsicum. All of them combine to give freshness and a spicy lift to this classic chicken dish. And the wine? A white in the clean, fresh mould would be just the ticket. A semillon would work well enough, though perhaps just a little too lean and tight. Arneis is a delicious, crunchy white variety from the Roero area of Piedmont. Joel Pizzini’s exemplar is clean and refreshing; with its crisp Nashi pear flavours and underlying richness it’s a harmonious companion to this fragrant chicken dish.