Servings: 3 servings
Calories: 539kcal
Ingredients
- 2 chicken thighs
- 2 shallots, sliced
- 1 stalk lemongrass
- 3 small chilies, sliced
- 3 tablespoons uncooked sticky rice
- 3 tablespoons chicken stock
- 0.5 tablespoon fish sauce
- 4 tablespoons lime juice
- 1 teaspoon salt
Garnishes and accompaniments
- 2.5 tablespoons fish sauce
- 1/3 cucumber
- a few lettuce leaves
- 80 g mung beans
- a few mint leaves
- 250 g uncooked sticky rice
Procédé
- Rinse the 250 g of sticky rice thoroughly, cover with water, and soak for 4 hours.250 g uncooked sticky rice
- Steam the sticky rice for 20-25 minutes, turning it once during cooking.
- Remove the bones from the chicken and mince the meat.2 chicken thighs
- Cover the skin and bones with water and simmer for 1 hour over medium heat to make stock. Strain and reserve 4 tablespoons. Freeze the rest.
- Toast the uncooked sticky rice in a wok, then grind it finely. Finely chop the lemongrass, chilies, herbs, and shallots.3 tablespoons uncooked sticky rice, 1 stalk lemongrass, 3 small chilies, sliced, 2 shallots, sliced, a few mint leaves
- Sauté the minced chicken with the fish sauce and stock for 5-7 minutes. Add the shallot.0.5 tablespoon fish sauce, 3 tablespoons chicken stock
- In a mixing bowl, combine the herbs, lemongrass, chilies, remaining fish sauce, lime juice, and toasted sticky rice. Serve with cucumber, cabbage, and mung beans, alongside the cooked sticky rice.2.5 tablespoons fish sauce, 4 tablespoons lime juice, 1/3 cucumber, 80 g mung beans
Nutrition
Calories: 539kcal | Féculents: 78g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Graisses trans: 0.05g | Cholesterol: 80mg | Sodium: 169mg | Potassium: 532mg | Fiber: 4g | Sugar: 5g | Vitamin A: 539IU | Vitamin C: 71mg | Calcium: 38mg | Iron: 3mg
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