Heather Mills' Vegan Lemongrass Chicken Style with Coconut Rice
Heather Mills Vegan Lemongrass Chicken Style with Coconut RiceBack in July, Heather Mills gave her newly opened V Bites restaurant some publicity by showing up on the ThisMorning show on Britains iTV.Besides explaining the differences between being a vegetarian and a vegan, Mills also cooked up a spicy Thaidish. This could serve as an excellent main course for your meat-free Thanksgiving.Ingredients2 Tbspbraggs sauce3 garlic cloves1 tbsp curry powder½ tsp salt2 tbsp sugar and 1 1/2 tsp sugar2 x packets of VBites chicken style pieces3 tbsp water2 tbsp cooking oil2 fresh lemongrass stalks, tenderise inner white bulbs and mince (do not use green stalks)1 large shallot thinly sliced1 ½ chillies seeded and minced1 Scallion for garnishGenerous cup of ground almonds1 -2 tbsp freshly squeezed lemon juiceSalt & pepper to taste2 packets VBites chicken style piecesCoconut rice2 cups white jasmine rice2 cups coconut milk1 ¾ cups of water½ tsp salt½ tsp vegetable oil1. In a bowl combine sauce, garlic, curry powder, salt and 1 ½ tsp of sugar2. Add chicken style pieces and coat3. In a small skillet, mix the remaining sugar with 1 tbsp water and cook over high heat until sugar is dissolved3. Cook without stirring until deep amber forms
4. Remove from heat and stir in remaining 2 tbls of water. Transfer to a bowl5. Heat a wok over high heat5. Add the oil and heat until shimmering6. Add the lemongrass, shallot, chillies and stir fry until fragrant7. Add the coated chicken style pieces and cook through. Do not over cook8. Transfer onto a bed of coconut rice and top with scallionMethod for coconut rice1. Choose a pot with a tight fitting lid2. Rub oil over the base of pot.3. Place rice, coconut milk, water and salt in pot on stove over medium to high heat.Stir well4. Continue to stir occasionally until coconut water comes to a gentle boil5. Once coconut water has begun to gently bubble, stop stirring and turn down the heat to medium low6. Place the lid askew on the pot, allowing some of the steam to escape7. Cook this way for approx 20 mins, until the rice has almost absorbed all of the coconut water8. Turn off the heat, but leave on burner9. Cover pot with the tight fitting lid and allow to rest for 5 – 10 mins. Serve.