SERVES 4
INGREDIENTS
3 garlic cloves, crushed
1 tbs fish sauce
1 tbs salt reduced soy sauce
2 tbs lime juice
1 stick lemongrass (white part only), finely chopped
1 tbs Maggi seasoning
480g chicken thigh fillets, halved
1 large onion, cut into quarters
1 red chilli, thinly sliced
1 cup salt reduced chicken stock
100g fresh shiitake mushrooms, halved
4 spring onions, cut into 4cm lengths
600g Chinese cabbage, shredded
Lime wedges to serve
METHOD
- Combine garlic, sauces, lime juice, lemongrass, seasoning and chicken in a bowl. Cover and marinate in the fridge overnight or for at least two hours.
- Preheat oven to 180ºC.
- Place chicken and marinade in an ovenproof dish with lid together with the onion, chilli and stock. Mix to combine and cook, covered, for 45 minutes. Add the remaining ingredients and cook for a further 15 minutes.
- Lime wedges to serve.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1596kJ |
| Protein | 36.5g |
| Fat | 21.2g |
| Carbohydrates | 9.1g |
| Fibre | 4.3g |