Crockpot: lemongrass ginger chicken

Name: Crockpot: lemongrass ginger chicken
Cuisine: British
Ingredients: 6 chicken thighs; 2 tablespoons palm sugar; 2 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons sunflower oil; 2 stems of lemon grass; 2 garlic; 1 lemon; 1 chilli pepper; 5 cm ginger

Giselle @cook_23142062

Crockpot: lemongrass ginger chicken

Giselle @cook_23142062

Saved

Ingredients

6chicken thighs
2 tablespoonspalm sugar
2 tablespoonssoy sauce
2 tablespoonsfish sauce
2 tablespoonssunflower oil
2stems of lemon grass
2garlic
1lemon
1chilli pepper
5 cmginger

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Steps

1

Peel the outer leaves of the lemongrass. Remove top and bottom. Finely dice the stems. Grate the ginger, lemon, garlic and chop the chilli pepper. Squeeze the lemon juice. Add soy, fish sauce, Palm sugar and oil.
2

Press sauté and start/stop. Brown the chicken with marinade and 4 tablespoons of water. Press start/stop when the chicken is slightly colored.
3

Close the lit and make sure the pressure is closed. Press poultry. Press start/stop.
4

Once cookings is finished release pressure. Take the chicken out of the pot and thicken the sauce in sauté function.
5

Serve with noodles, sugarsnaps, lettuce or pickled cucumber. Garnish with coriander and spring onions.