There are certain flavours that I absolutely relish and can never say to a "No" to. Specifically when it comes to Pan Asian food - galangal and lemongrass are my absolute favourites. Whenever I can get them fresh from my vegetable vendor, my mind dazzles with all the things you can add these 2 heroes and make them a star flavour ingredient. Or simply let it linger as an aftertaste. Soups, gravies, dry pan fried meat are somethings that instantly come to my thoughts along with the infamous Thai curry.
So giving it my own twist where my love for Italian food meets Pan Asian, I created this Lemongrass Chicken breasts served with a simply boiled al-dente spaghetti. Drizzled with Chilli oil and coarsely crushed peanuts to add in that variation of texture with every bite.
As amazing, absolutely different and yummy as it sounds. Trust me this is a super easy recipe to make, with a handful of ingredients available in your daily pantry.
So here goes the recipe. Hope you enjoy devouring it as much as I did. P .S this one goes really well with a nice tall glass of Sauvignon Blanc.
INGREDIENTS
200gms - Chicken breasts
3-4 stalks of dry lemongrass/ If fresh - 1 inch of it should do the magic :)
Freshly crushed black peppercorns
1 tsp - Ginger garlic paste
1/2 tsp - Soy Sauce
1 tsp - Chilli vinegar
Salt to taste
Oil for cooking
Spagehtti boiled with a bit of salt
Chilli oil for dirzzling
1tsp - Coarsely ground peanuts
PROCEDURE
1. Boil the spaghetti until it al-dente with a pinch of salt and 1 tsp of Olive oil. set aside
2. Marinade the chicken for a minmum of 1 hr with all the ingredients except the oil.
3. You may either grill the chicken pieces in an oven iat 200c for 15-20mins until the meat is well done OR use a girdle and fry it under low heat.
4. Once done, plate the cooked chicken with a nice heap of spaghetti, drizzle some Chilli olive, sprinkle some peanuts and pair it with a Hot chilli sauce or Sweet Chilli Thai sauce.
