One of the flavours that is most evocative of Asia for me is lemongrass. I simply love the smell and I often put a few drops of the essential oil into my humidifier for that happy, uplifting taste. Fortunately, lemongrass is available in supermarkets all over the world these days.
This is my creation: the lemongrass chicken. It is subtler than the ubiquitous lemon chicken that is commonly available in Chinese restaurants and a whole lot less sickly. I think you will enjoy the natural sweet, stickiness from the pineapple.
- 1 lb. chicken breasts, cut into bite size
- 1/2 cup wholemeal flour
- 1/4 tsp Himalayan salt
- freshly ground black pepper
- 2 Tbsp vegetable oil
- 3 Tbsp Braggs or coconut amnios
- 1/4 cup pineapple juice (use freshly pulped juice if possible)
- 1/4 cup balsamic vinegar
- 3 cloves garlic, crushed
- 2 tsp fresh ginger, finely grated
- 2 stalks lemongrass, finely chopped
- 1/4 tsp. cayenne pepper
Put the wholemeal flour in a bag and season. Put the chicken pieces in the bag and shake the bag. Brown the chicken pieces with a little oil in a skillet.
In the meantime, sauté the garlic, ginger and lemongrass until fragrant. Add the rest of the ingredients. Add the chicken pieces. Bring to boil (adjust liquid accordingly to desired consistency).
If using a Wonderbag, pop the pot into the Wonderbag and allow to stew for at least 3 hours. Otherwise cook in an oven over low heat for an hour.