Trying to clear off the potatoes so today we have Thai spiced chicken with rosti for dinner.
The only time-consuming part is grating the potatoes, the rest is easy as you can marinate the chicken the night before.
The rosti can also be served with an egg with ham as a meal.
So a rather versatile recipe
What you need:
600g chicken breast fillet, cut into strips
1 tbsp lemon grass, remove the outer layer and only want the young part, chopped
2 tbsp lime juice
1 tsp salt
1½ tbsp oil
2 clove garlic, minced
1 tbsp grated fresh ginger
2 tsp sweet chilli sauce
2 spring onion, chopped
1 tsp pepper
1 lime, cut into 6 wedges
Rosti
600g potatoes
3 tbsp plain flour
1 egg, lightly beaten
1 tsp salt
Method:
Remove excess fats and sinew from the chicken. Mix in lemongrass, lime juice, salt, pepper, oil, garlic, ginger, sweet chilli sauce and spring onion. Mix well, cling wrap and chill overnight.
Grate the potatoes, and squeeze out as much water as possible. Mix with the plain flour and egg. Season with salt.
Divide into 6 portions.
On a hot, lightly oiled pan, cook for 10 mins on each side or until golden. Flatten with a spatula so that you can achieve a more crispy texture.
Drain the chicken and reserve the marinade.
Add some oil to the pan and cook the chicken for 3 mins on each side or until golden brown. Brush with the reserved marinade while cooking.
Serve with rosti and a squeeze of lime juice.
