Lemongrass Chicken for 2 persons
75g fresh ginger
2 small chili peppers
Finely chop everything and cover with sunflower oil.
400g chicken breast fillet Cut into pieces.
Season with salt and pepper, sprinkle with cornstarch.
500g jalapenos, cleaned and cut into thin strips.
Proceed the same way with a red onion.
Mix strong chicken broth with plenty of fish sauce and cornstarch.
Use 2 tablespoons of cornstarch per 1/2 liter.
Serve with fragrant rice.
Strongly supported by the Wok burner from HOT WOK.
(Recept Uwe Bender)
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