Com Tay Cam Ga (Chicken and Lemongrass Clay Pot Rice)
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Ingredients
- 500 g chicken thigh fillets, diced
- 320 g jasmine rice
- 15 g dried shiitake mushrooms
- 1 carrots, diced
- 1 lemongrass stalks
- 2 tbsp fish sauce
- 2 spring onions
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 467 kcal
- Protein
- 31.5 g
- Carbohydrate
- 68.3 g
- of which sugars
- 1.9 g
- Fat
- 6.4 g
- of which saturates
- 1.7 g
- Fibre
- 2.5 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the shiitake mushrooms in hot water for 10 minutes, then drain and slice.
- 2
Fry the chopped garlic and bruised lemongrass in a little oil in a heavy pot for 1 minute, then add the chicken and brown for 5 minutes.
- 3
Stir in the rice, mushrooms, carrot and fish sauce, then add 500ml water.
- 4
Bring to the boil, cover, reduce the heat to low and cook for 18 minutes until the rice is tender and the chicken is cooked through with no pink remaining.
- 5
Remove the lemongrass, scatter with spring onions and serve straight from the pot.
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