Lemon grass chicken, jasmine rice and Vietnamese slaw
This recipe can be used for a dinner party on a tight budget.
Ingredients
For the lemon grass chicken
1 tsp five spice powder
1.8kg chicken, cut into 4 pieces
1 clove garlic, finely chopped
1 stick lemon grass, very finely sliced (white part only)
1 large red chilli, finely chopped
2 tbsp fresh lime juice
1/3 cup soy sauce
1 tsp palm sugar
2 tsp sesame oil
2 tsp vegetable oil
1 1/2 cups jasmine rice
For the Vietnamese slaw
1 large stick celery, sliced 1cm thick diagonally
1/3 cup malt vinegar
1 1/2 tbsp sugar
1 carrot, peeled and very finely sliced (using a mandolin or food processor)
1 lebanese cucumber
1 1/2 cups shredded cabbage
4 green onions, sliced diagonally
1 cup bean sprouts
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp lime juice
1/2 coriander leaves
1/2 cup watercress leaves
Method
For the chicken and rice
Rub five spice powder over both sides of chicken pieces. Combine remaining ingredients (except rice) in a bowl and mix well. Pour marinade over chicken, turn to coat, cover and refrigerate for 2-3 hours.
Place chicken, skin side up, in a roasting dish with marinade and add 1/2 cup of water. Roast at 200C for 45-50 minutes, brushing with marinade occasionally until chicken is golden and cooked. Remove and rest in a warm place for 5-8 minutes. Reserve pan juices and keep hot.
Cook rice in three cups of lightly salted water, covered, for 12 minutes. To serve, place chicken on plates, drizzle with reserved hot cooking juices and accompany with rice and slaw.
Vietnamese
Blanch celery in lightly salted boiling water for 30 seconds, drain and refresh under cold water, drain. Combine vinegar and sugar in a small saucepan and stir over low heat until sugar dissolves. Simmer uncovered for 2-3 minutes or until slightly reduced. Cool. Toss carrot in a small bowl with vinegar mixture and set aside for five minutes. Using a vegetable peeler, slice cucumber into ribbons. Place celery, carrot and cucumber in a large bowl and add cabbage, green onions and bean sprouts.
Combine soy sauce, fish sauce and lime juice in a small bowl and pour over vegetables. Toss gently and add coriander and watercress leaves.
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