Hello everyone, welcome to Brother-in-law’s Kitchen, I am Brother-in-law.

The following dish is for your reference during the long holidays.

Except, I will share a home-cooked recipe every day. Your attention and likes are the biggest motivation for my creation. Welcome to follow, thank you!

#中秋话 reunited# When I’m free at home during the holidays, when I’m not outside and crowded with people, I slightly innovate and change the classic dishes, and it becomes a special flavor with excellent taste.

#food Evaluation Group#Today’s protagonist-Lemongrass Coconut Chicken!

You may not find this dish on the menu of restaurants in the market, but you will definitely find Thai Coconut Chicken Soup (Tom Kha Gai).

The Lemongrass Coconut Milk Chicken is a variation of it. The thick soup is transformed into a side dish that can be served with rice and wine. It is rich and appetizing. If you like spicy food, you can add 1-2 millet peppers. It is spicy and delicious. It is very suitable for this double holiday snack.

Lots of delicious food.

Thai Coconut Chicken Soup is a dish commonly eaten by Thai people. It uses the same ingredients as Tom Yum Goong. It has a strong aroma of coconut milk, is simple to make, and can be spicy or not. It is a thick soup suitable for the whole family.

However, Thai coconut chicken soup requires a large amount of concentrated coconut milk or coconut milk, which increases its fat content.

Therefore, I made this variation of Lemongrass Coconut Milk Chicken, which greatly reduces the amount of coconut milk, so that you can enjoy the delicious food while reducing the burden on your body.

Ingredients: 400 grams of boneless chicken thighs, 120 grams of mushrooms, half onion, 1 carrot, 1 lime, 30 grams of galangal, 1 dried onion, 2 lemongrass, 4 lemon leaves, chili (

(diced) 3 strips, 100 ml coconut milk, 200 ml chicken stock, 2 spoons fish sauce, 1 spoon sugar. Method 1. Shred the shallots; slice galangal; cut the lemon leaves in half, pat the head of the lemongrass loose with the back of a knife and remove

Cut the skin into corners; wash and cut the boneless chicken thighs into cubes. 2. Heat the oil in a pan over medium heat, add the shallots, lemongrass, lemon leaves, and galangal until fragrant. 3. Pour in the chicken thighs and stir-fry briefly, then add the mushrooms and onions.

and carrots until cooked. 4. Add coconut milk and chicken stock and continue cooking for 10 minutes or until the juice is reduced. Add chili flakes, lime juice, fish sauce and sugar and mix well before turning off the heat.

Tips: Use the back of a knife to fluff the lemongrass to help its fragrance spread. Place the lime on the table and roll it with your hands to make it easier to squeeze out the lime juice. You can use chicken breasts instead of chicken legs, which is healthier and less fattening. Use Knorr thickener for chicken soup.

Just 1 cup of soup mixed with water. Although the by-products derived from coconuts have many benefits, the white coconut meat contains high fat. Eating too much may cause the accumulation of bad cholesterol and increase the risk of cardiovascular disease.

Take commonly used coconut juice and coconut milk as an example. Coconut milk is thicker and contains more coconut meat than water, and the ratio is about 4:1; coconut milk is thinner, and the content of coconut meat and water is about the same. The ratio of coconut to coconut is about 1:1.

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In contrast, coconut milk contains more coconut meat than coconut milk, so it has higher calories, fat, and saturated fat. Therefore, using coconut milk for cooking can reduce calorie intake.

That’s it for today’s sharing. Thank you for coming to “Brother-in-law’s Kitchen”. My two daughters are both foodies and they love food.

The dinners I prepare carefully for them will not be repeated every day, 365 days a year.

#GuangdongToutiao# I wish everyone a happy life!

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I will share with you a new dish every day, along with detailed steps.