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Hautes cuisses de poulet à la citronnelle
Des hautes cuisses de poulet marinées dans une sauce à base de citronnelle, sucre de palme, sauces asiatiques et poivre, puis dorées à la poêle et servies avec une sauce piquante à l'ail, piment et citron vert. Une recette simple et savoureuse inspirée de la cuisine d'Asie du Sud‑Est.
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Cost Breakdown
Critical Success Points
- • Mariner le poulet au moins 30 minutes pour que les arômes pénètrent.
- • Cuire la peau du poulet en premier, à feu moyen, sans la bouger pendant 6 minutes.
- • Utiliser le papier sulfurisé et la petite casserole d’eau pour créer une vapeur douce qui rend la chair tendre.
Safety Warnings
- • Manipuler le poulet cru avec des ustensiles séparés pour éviter la contamination croisée.
- • Faire attention à l'huile chaude lors de la cuisson; éviter les éclaboussures.
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