🍽️ Crispy Chicken with Thai Basil, Chili and Cashews

Name: Crispy Chicken with Thai Basil, Chili and Cashews
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg chicken (1 small chicken; ready for cooking); 1 red onion; 2 bell peppers (red and yellow); 2 carrots; 4 garlic cloves; 20 g galangal (root); 1 stalk lemongrass; 3 red chili peppers; 2 tbsp fish sauce; 2 tsp full cane sugar; 1 tbsp peanut oil; 200 ml poultry broth; 3 kaffir lime leaves; salt; pepper; 250 g basmati brown rice; 1 tbsp cornstarch; 120 g baby corn cobs; 400 g pak choi; 1 handful thai basil leaves; 75 g roasted cashew nuts

805 kcal · 30 min · 4 servings

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Ingredients

1 kg chicken (1 small chicken; ready for cooking)
1 red onion
2 bell peppers (red and yellow)
2 carrots
4 garlic cloves
20 g galangal (root)
1 stalk lemongrass
3 red chili peppers
2 tbsp fish sauce
2 tsp full cane sugar
1 tbsp peanut oil
200 ml poultry broth
3 kaffir lime leaves
salt
pepper
250 g basmati brown rice
1 tbsp cornstarch
120 g baby corn cobs
400 g pak choi
1 handful thai basil leaves
75 g roasted cashew nuts

Instructions

1. Rinse the chicken inside and out with cold water.
2. Pat the chicken dry with a kitchen towel.
3. Cut off as much skin from the chicken as possible.
4. Keep the chicken in the refrigerator until you are ready to use it.
5. Place the chicken in a roasting pan.
6. Peel the onion and cut it into large chunks.
7. Halve the bell peppers and remove the seeds.
8. Wash the bell peppers and cut them into large chunks.
9. Peel and clean the carrots.
10. Slice the carrots.
11. Arrange the vegetables around the chicken in the roasting pan.
12. Peel the garlic and the galangal.
13. Finely chop the garlic and the galangal.
14. Wash the lemongrass.
15. Slice the lemongrass.
16. Halve the chili peppers lengthwise.
17. Remove the seeds from the chili peppers.
18. Wash the chili peppers.
19. Finely chop the chili peppers.
20. Place the garlic, lemongrass, galangal, chili peppers, fish sauce, sugar, oil, broth, kaffir lime leaves, and some salt and pepper into a blender.
21. Blend the ingredients until smooth.
22. Pour the marinade over the chicken.
23. Preheat the oven to 160 °C (convection 140 °C; gas mark 2).
24. Roast the chicken in the preheated oven for 1 to 1.5 hours.
25. Remove the chicken from the oven.
26. Carve the chicken.
27. Remove the cartilage and bones while carving.
28. Cook the rice in 2.5 times the amount of salted water according to package instructions for 30 to 35 minutes.
29. Switch the oven to the grill function.
30. Place the chicken skin from the refrigerator on a baking sheet lined with baking paper.
31. Season the chicken skin with salt.
32. Grill the skin in the oven for 12 to 15 minutes until crispy.
33. Pour the stock created from roasting the chicken into a pot.
34. Bring the stock to a boil on the stove.
35. Mix the cornstarch with a little cold water.
36. Stir the cornstarch mixture into the stock.
37. Simmer the sauce for 15 minutes over low heat.
38. Wash the corn on the cob and the pak choi.
39. Halve the corn on the cob lengthwise.
40. Cut the pak choi into bite-sized pieces.
41. Add the corn and pak choi to the sauce during the last 5 minutes of cooking.
42. Add the shredded chicken meat.
43. Warm the chicken meat through again.
44. Warm the rice briefly before serving if necessary.
45. Wash the basil.
46. Shake the basil dry.
47. Arrange the chicken on the rice.
48. Garnish the dish with cashew nuts and Thai basil.
49. Top the dish with the crispy chicken skin.

Nutrition per serving

kcal: 805
Protein: 53 g · Fett/Fat: 33 g · Carbs: 72 g