Empty My Fridge
Lemongrass Broth Bowls
Zutaten
- Shallot2
- Ginger1
- Lemongrass1–2 Stangen
- Chicken broth3 Tassen
- Coconut milk1 Dose
- Brown sugar3 EL
- Soy sauce2 EL
- Lime1 EL
- Chicken thigh · boneless skinless1 lb
- Curry · paste1 EL
- Garlic powder1 TL
- Salt½ TL
- Olive oil1 EL
- Rice1 ½ Tassen
- Mint
- Chili Crisp
Zubereitung
- Cook the rice according to the package directions.
- Peel and roughly chop the shallots, ginger and lemongrass into large chunks and put them in a saucepan or stockpot.
- Add the broth and coconut milk. Simmer over low heat for 20–30 minutes, then remove the aromatics and keep the broth.
- Stir the soy sauce, brown sugar and lime juice into the broth, then taste and adjust.
- While the broth simmers, toss the chicken with the curry paste, garlic powder, salt and olive oil until well coated.
- Air fry the chicken at 390 for 12 minutes, or until it reaches 165 degrees. Chop into bite-sized pieces.
- Put rice on plates, top with chicken, then pour the broth over. Garnish with herbs, chili crisp and crispy shallots.
Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.
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