Turmeric and lemongrass chicken
This is a simple marinade but it relies on great ingredients - fresh lemongrass and coriander, ginger and garlic, which we blend to a smooth paste with turmeric, a bit of fish sauce for salt, some sugar and coconut oil. We use this paste to coat free-range chicken breasts that we've sliced into even escalopes lengthways for quick cooking. We then vacuum seal the chicken and snap-freeze it.
|PER 100G||PER 250g SERVE|
An Asian slaw, Vietnamese noodle salad or mixed stir fry greens and steamed rice or noodles.
Please note, this is a raw product and requires cooking.
To cook, sear in a lightly oiled, preheated frying pan, griddle or barbecue hot plate for 3-4 minutes a side or until fully cooked.
Defrost information: defrost overnight in the fridge. For a quick defrost, place unopened package of chicken in a sink of room temperature water and ensure that you cook the defrosted dish fully within two hours of beginning the defrosting process.