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Vietnamese Lemon Peel Chicken
An exotic dish with a citrus twist!
Prep: 20 min Total: 55 Mins Yield: Serves 6-8
4 lbs chicken thighs, chopped
1 large onion, halved and cut into thin slices
1 red bell pepper, cut into thin strips
4 garlic cloves, chopped
1 red chili, sliced
1 tblsp salt
1 tblsp pepper
1 tblsp sugar
2 tblsp ginger, grated
2 tblsp lemon peel, grated
2 tblsp curry powder
sesame oil, for frying
1 14-oz can coconut milk
Heat the oil in your Aroma Rice Cooker using Sauté-Then-Simmer™. Add half of the onion and all of the garlic, ginger, salt, pepper and sugar to the rice cooker. Cook until soft.
Add chicken, curry powder and lemon peel and continue cooking until chicken is done. Add the rest of the onion, red pepper and chili with the coconut milk and close the lid for another 10 minutes or so.
Serve with basmati rice.