Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lemongrass chicken with mihoe and spinach & cucumber salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
For the dressing beat in a bowl, the remaining lemongrass, the chillisauce with the soyasauce and lime juice and add the garlic to it, beat it well. And keep on tasting to see if its to your liking. Slice the cucumber with a cheese slicer in to ribbons. In a big bowl mix the mihoen with the dressing, spinach and cucumber.
Lemongrass chicken with mihoe and spinach & cucumber salad is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Lemongrass chicken with mihoe and spinach & cucumber salad is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook lemongrass chicken with mihoe and spinach & cucumber salad using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemongrass chicken with mihoe and spinach & cucumber salad:
- Prepare 500 grams Chickenbreast (cut into long strips)
- Take 250 grams Mihoen (Chinese)
- Prepare 1 bag of fresh spinach (200 grams)
- Take 1 Cucumber
- Prepare 8 tbsp of lemongrass
- Prepare 4 tbsp sweet chilli sauce
- Take 4 tbsp Japanese soya sauce
- Prepare 1 1/2 Limes (juice)
- Prepare 2 tbsp of sun flower oil
- Make ready 1 clove of garlic
Finely grind the lemon grass with a little water into a paste using a mortar and pestle or small blender; add to the chicken and toss through. Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil. Stir in spinach, basil and salt, cover and heat through.
Instructions to make Lemongrass chicken with mihoe and spinach & cucumber salad:
- Break the mihoen in half and cook in a pan with boiling water and season with salt and pepper for 5-10 minutes. Once cooked, drain the mihoen and wash it with cold water. Put it to the side and let it drain well.
- Heat up the oil in a pan and cook the chicken strips for 5-8 minutes, untill brown and cooked. To add taste, add a pinch of salt and pepper and 6 tablespoons of lemongrass.
- For the dressing beat in a bowl, the remaining lemongrass, the chillisauce with the soyasauce and lime juice and add the garlic to it, beat it well. And keep on tasting to see if its to your liking.
- Slice the cucumber with a cheese slicer in to ribbons. In a big bowl mix the mihoen with the dressing, spinach and cucumber.
- After you've mixed it well it'll be ready to serve. Be creative and serve it your way. If you have any other ideas for this recipe let me know, i might try it out myself. I hope you enjoy this refreshing meal!
- All in all this meal contains 490 calories!
Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil. Stir in spinach, basil and salt, cover and heat through. In meantime cut the carrots, chillies or peppers, wash coriander and spinach and leave aside. Once chicken is ready remove it from the pot, chop and share to the serving bowls. Creamy Lemon Chicken with Spinach is a flavorful and rustic skillet main dish.
So that’s going to wrap this up for this special food lemongrass chicken with mihoe and spinach & cucumber salad recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
