Asian Chicken Fricassee

Asian Chicken Fricassee
Quantity Ingredient
2 Chicken legs
1 tbsp Soy sauce
1 tbsp Soy Oil
1 Fresh lemon grass
1 Chilli pod
1 Onions
120 g Carrots
100 g Leeks
0,2 l Coconut milk
0,5 tsp Instant broth
0,15 l Water
1 tsp Starch Flour
2 tbsp Fresh coriander
100 g Basmati rice

Asian chicken fricassee is served in a creamy coconut milk sauce and gets its typical taste from lemon grass and coriander. Remove the visible fat under the skin from the chicken legs. Dry chicken legs and brush with soy sauce. Heat the oil in a casserole dish. Brown the clubs for a few minutes, turning occasionally, until they begin to brown. Put the lid on. Braise at medium temperature for 30 minutes. Rinse lemon grass, halve and cut lengthwise. Cut the chilli into rings. Remove cores. Cut the onion into cubes. Peel and slice the carrots. Cut leeks into rings. Take the chicken legs out of the pot. Lightly sauté the vegetables. Add coconut milk. Season with broth. Fill up with 0.15 l water. Remove the skin from the chicken legs. Remove the meat from the bones, mince and add to the vegetables. Put the lid on. Asian chicken fricassee 15 minutes stew. Boil Basmati rice. Stir starch with a little cold water until smooth. Bring Asian chicken fricassee to the boil briefly. Bind with mixed starch. Remove lemongrass. Pluck the coriander and add. Arrange Asian chicken fricassee with Basmati rice. Decorate as desired with lemon grass and coriander.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
906 kcal
59 g
55 g
52 g

(C)opyright by Marions Kochbuch