Angina
Hypertension
Heart Failure
Chicken with lemongrass
Preparation time15 min
Cooking time15 min
Portions4
FromAsia
Ingredients:
- 4 chicken legs
- 2 stems fresh lemongrass
- 2 cloves garlic, chopped
- 1 shallot
- 1 teaspoon nuoc mam
- 1 teaspoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 4 tablespoons water
- Pepper
- 1 tablespoon coarsely chopped coriander leaves
- 100 g white rice
- 200 g frozen green beans
Instructions:
- Preheat the oven to 240°C.
- Wash the lemongrass. Remove the first membranes and chop the light part of the stem (close to the bulb).
- In a bowl, mix the nuoc mam, soy sauce, sugar, rice vinegar and water. Add the chopped lemongrass, chopped shallot and pressed garlic.
- Pour this marinade over the chicken pieces and keep in a cool place for 2 hours.
- Bake the chicken for up to 40 minutes.
- Then baste the chicken with the marinade every 15 minutes. Add a little hot water if it evaporates too quickly before the end of cooking.
- When the cooking is finished, sprinkle with chopped coriander leaves.
- Cook the rice and green beans in boiling water. Serve as an accompaniment.
| Energy (Kcal) |
Proteins (g) | Carbohydrates (g) | Sugars (g) | Lipids (g) | Saturated fatty acids (g) | Omega 3 (g) |
Fibers (g) | Sodium (mg) |
| 479.3 | 42.5 | 33.8 | 7.5 | 18.7 | 6.8 | 0.3 | 2.8 | 347 |
The nutritionist's advice:
You can keep the top of the lemongrass stem (green part) to flavor your broths. It is preferable to flavor cooking water or your dishes with aromatic herbs and spices that will reduce the salt seasoning.
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Last modified date: 6/30/2023
