recipes:lemongrass-lettuce-wraps-with-pickled-vegetables
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xxLemongrass Lettuce Wraps with Pickled Vegetables
| 2 | Servings |
| Qty | Unit | Ingredient |
|---|---|---|
| 1 | med | Head of Romaine Lettuce |
| 2 | med | Carrots (80 g) |
| 1 | med | Cucumber (150 g) |
| 3 | large | Radishes (100 g) |
| 1 | large | Red onion (290 g whole, 225 g cut) |
| ⅓ | cup | Quick Pickle Brine |
| 2 | tbsp | Lemongrass Paste |
| 12 | oz | Chicken Thighs |
- Prep
- Remove and clean Romain lettuce leaves
- Julienne or grate the carrot
- Slice the cucumber into thin, bite sized pieces
- Slice the radishes into thin, bite sized pieces
- Cut the red onion into thin sticks
- Cut the chicken into bite sized pieces
- Pickle Vegetables
- Combine carrot, cucumber and quick pickle brine and set aside (the longer the better)
- Cook Chicken
- Add lemongrass paste and onions to pan.
- Cook for a couple of minutes until onion starts to soften.
- Season chicken and add to pan. Cook 4 to 6 minutes until done but still moist.
- Plating
- Set out Romain leaves, a bowl with the chicken mixture, and a bowl with the pickled vegetables and radishes.
- Combine to make cups
recipes/lemongrass-lettuce-wraps-with-pickled-vegetables.1618763090.txt.gz · Last modified: 2021/04/18 12:24 by sking
