Empty My Fridge
Lemongrass Broth Bowls
Ingredientes
- Shallot2
- Ginger1
- Lemongrass1–2 tallos
- Chicken broth3 tazas
- Coconut milk1 lata
- Brown sugar3 cdas.
- Soy sauce2 cdas.
- Lime1 cda.
- Chicken thigh · boneless skinless1 lb
- Curry · paste1 cda.
- Garlic powder1 cdta.
- Salt½ cdtas.
- Olive oil1 cda.
- Rice1 ½ tazas
- Menta
- Chili crisp
Preparación
- 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.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
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Cocina con lo que hay en tu nevera
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