Thai lemongrass chicken recipe

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor will now introduce Thai lemongrass chicken to you, so hurry up and learn it.

1. First, debone the chicken legs and use a pointed knife to remove the bones. It would be more convenient to use scissors. Cut the skin and tendons, and the bones can be easily removed. Add marinade ingredients and mix well, marinate in the refrigerator for half a day or overnight

2. Take the whiter part of the lemongrass and cut it into small sections diagonally. Dice the green and red peppers

3. Mix the sauce in a small pot and bring to a boil

4. Add some lemongrass and cook over low heat for a while to let the aroma of the sauce come out and blend together

5. Heat the pot over medium-high heat without adding oil.

6. Fry the marinated chicken thighs with the skin facing down for a few minutes

7. Turn the chicken over after the skin turns yellow and fry for another 3-4 minutes until both sides of the chicken are browned.

8. Take it out and cut it into small pieces

9. Put the chopped lemongrass directly into the pot, roast it over low heat and fry it until it is fragrant.

10. Add green and red peppers, pour a little oil and stir-fry

11. Add the chicken pieces, pour in the sauce, stir fry quickly or stir fry, then serve.

Thai lemongrass chicken is not difficult to understand, but it is not very easy to make it well. This requires our own attention and diligent practice.