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Lemongrass Chicken and Aubergine and Warm Spring Onion Vinaigrette

Marinated lemongrass chicken served with smoky flame-charred aubergine, crispy shallots, and a warm, piquant spring onion vinaigrette.

ChickenMain CourseAubergineLemongrassSmoky
Estimated Nutrition
Calories
710.3
kcal / serving
1420.5 kcal total
Carbs
74.1g
per serving
148.2 g total
Fat
26.3g
per serving
52.6 g total
Protein
44.2g
per serving
88.4 g total
Cook Time
40
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
35
g
Dark Palm Sugar
CondimentsSauces
1
tsp
Fish Sauce
for marinade
2
tbsp
Fish Sauce
for caramel sauce
75
g
Pickling Liqueur
equal sugar and water flavoured with garlic
75
g
Vietnamese Chilli Paste
GrainsCereals
150
g
Jasmine Rice
to serve
Meat
4
piece
Chicken Thighs
skinless and boneless
NutsSeeds
4
tbsp
Lemongrass
very finely chopped bottom part
1
g
Sea Salt
to taste
2
piece
Lime Leaves
thinly sliced
OilsFats
2
tbsp
Vegetable Oil
Vegetables
1
piece
Aubergine
Japanese long
10
g
Shallot
finely chopped
1
tbsp
Spring Onion
green part only, chopped
1
piece
Shallot
sliced into rings

Method

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