Ingredients Jump to Instructions ↓

  1. 4 cloves garlic, crushed

  2. 1 tablespoon fish sauce

  3. 1 tablespoon soy sauce

  4. 1 tablespoon hoisin sauce

  5. 2 tablespoons lime juice

  6. 10cm stick (20g) fresh lemon grass, chopped finely

  7. 800g chicken thigh fillets, halved

  8. 1 large brown onion (200g), quartered

  9. 1 fresh long red chilli, sliced thinly

  10. cup (125ml) chicken stock

  11. 100g fresh shiitake mushrooms, halved

  12. 4 green onions, cut into 4cm pieces

  13. small cabbage (600g), cut into 6cm squares

Instructions Jump to Ingredients ↑

  1. Combine garlic, sauces, juice and lemon grass in large bowl, add chicken; toss chicken to coat in marinade. Cover; refrigerate 3 hours or overnight.

  2. Preheat oven to moderate.

  3. Place chicken mixture in clay pot or 2.5 litre (10 cup) ovenproof dish with brown onion, chilli and stock; mix gently to combine. Cook, covered, in moderate oven 45 minutes. Add mushroom, green onion and cabbage to dish; cook, covered, stirring occasionally, about 15 minutes or until chicken is cooked through.

  4. Per serving: 9.4g carbohydrate; 9.2g total fat (2.5g saturated fat); 1296kJ (310 cal); 46.6g protein Carb tip: Serve with rinsed and drained wide rice noodles.


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