| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 | Chicken thighs, boned, skinned (about 1 1/4 lbs trimmed meat) |
| 2 | Lemon grass stalks, minced |
| 1/4 Tasse | soy sauce |
| 1/4 Teelöffel | salt |
| 2 Esslöffel | chicken broth |
| 1 Teelöffel | sugar |
| 1 Teelöffel | Minced fresh red chili or serrano chili or 1/4 t hot-pepper flakes |
| 1/2 Teelöffel | cornstarch |
| 2 Teelöffel | water |
| 1/2 mittel | onion |
| 1/4 Tasse | vegetable oil |
| 1 Teelöffel | onion minced |
| 1 Teelöffel | gingerroot minced |
| 1 Teelöffel | garlic minced |
|
Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in lemon grass, 2 T of the soy sauce, and salt. Mix well. Cover r and refrigerate 2 hours or longer. Bring to room temperature before cooking. Combine chicken broth, remaining 2 T soy sauce, sugar, and chili in another small bowl; set aside. Cut onion in half lengthwise; cut each piece into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not burn. Increase heat. Add chicken; stir-fry 2 minutes.
Add sliced onion; stir-fry 1 minute. Add chicken broth mixture; cook, stirring, 1 minute. Stir cornstarch mixture to blend in cornstarch that has settled. Add to the chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon onto a heated platter; serve at once. Makes 4 servings.Subj: Hot Beef Salad Lemon Grass Chicken - viet nam
|
|
Anmerkungen zum Rezept:
|
