Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken & vegetables casseroleππ½ππ€ππΆπ π₯ππΉ. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chicken & Vegetables Casseroleππ½ππ€ππΆπ π₯ππΉ is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Chicken & Vegetables Casseroleππ½ππ€ππΆπ π₯ππΉ is something that I have loved my entire life. They are nice and they look fantastic.
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To begin with this recipe, we must first prepare a few components. You can have chicken & vegetables casseroleππ½ππ€ππΆπ π₯ππΉ using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken & Vegetables Casseroleππ½ππ€ππΆπ π₯ππΉ:
- Prepare chicken breast cut into chunks
- Prepare lemon juice
- Prepare Thai seasoning Soy sauce
- Take onion sliced roughly
- Take garlic cloves
- Prepare lemongrass stalks, chop the white part, tied a knot on top
- Make ready fresh ginger sliced roughly
- Get fresh galangal, sliced
- Take cayenne pepper
- Make ready chicken stock
- Make ready potatoes, peeled cut into cubed
- Take carrot, peeled and cut roughly
- Make ready fresh tomato chopped roughly
- Make ready + 1 tbs Rice Bran oil for stir fry
- Take FOR THE BROTH:
- Take water with 1 cube chicken stock
- Get Juice of 1/2 lemon and rind
- Prepare sea salt
- Make ready sugar
- Take red capsicum, sliced
- Take Steam cooked Jasmine rice as side dish
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Instructions to make Chicken & Vegetables Casseroleππ½ππ€ππΆπ π₯ππΉ:
- Slice the chicken fillet cut into biscuit size.To marinade: Put into a small bowl, add 1 tbs Thai Soy Seasoning & 1/2 lemon juice for 10'.Then in a wok heat 1/2 cup oil add the chicken pieces & stir-fry for 3' just slightly brown or almost cook, then quickly remove, set aside. In a double pot steam the potatoes for 18' halfway add the carrots. Cook, remove, set aside.
- In a food processor place garlic, ginger, galangal, the soft white parts of lemongrass and process until finely shredded (when using a blender, but you need to add 1 tbs oil or 1 tbs water).
- In a heavy bottomed pot heat up 1 tbs oil, add onions and cook until change colour then add the garlic ginger paste and the white part of the lemon grass and fry it on a low heat, stirring the whole time for 1' then add the capsicum and tomatoes, mix all and continue to stir fry for 2'.
- Add in 1 cups water with chicken stock, 1/2 lemon juice, lemon rind, cayenne pepper, sugar, the pre-fried chicken pieces, the steamed potatoes & carrots (or other green vege) and mix all gently. Season with salt n pepper. Add more water if necessary. Cover the pot and bring the soup to a gentle simmer, simmer for 5' or until the broth is reduced. Season to taste the soup then turn off. Remove. Discard the lemon grass stalk.
- Transfer the soup into a serving dish.ππ πΆ To serve with a fluffy steamed Jasmine Rice and with a hot drink Indonesian Jasmine tea ππ₯πΈ
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