- 35 min
Allergens: Fish, Gluten, Wheat
Bring a small pot of water to a boil. Segment the orange, peel and thiny slice the daikon, cut the lime in half and finely chop hald the shallot. Remove the first layers of the lemongrass. Finely grate the garlic and half the lemongrass. Crush the other half of the lemongrass with a knife blade as you would cloves of garlic.
Marinate the chicken
Place the chicken in a bowl. (To speed up cooking, cut the chicken into strips.) Add the grated lemongrass, the garlic, the juice of half a lime, the shallot, the fish sauce, the brown sugar and a pinch of the chili flakes. Set aside to marinate.
Cook the rice
Add the rice and the rest of the lemongrass to the pot of boiling water. Cook for around 10 minutes. Drain.
Cook the chicken
Heat a drizzle of oil in a pan over medium heat. Add the chicken and its marinade. Cook for around 4 minutes each side until fully cooked. Remove from the pan
Make the salad
In a bol, mix together the orange segments, the daikon, a pinch of the chili flakes and the zest and juice of half a lime.
Plate your dish
Serve the lemongrass chicken with the rice and the salad. Check seasonning. Bon appétit!