Method
Before You Begin
Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.
Washing Instruction
Wash your hands, tenderstem brocolli and spring onion well. Rinse your coriander thoroughly and drain on paper towel.
Gino's Tip
Lemongrass has a lovely fresh and fragrant flavour be sure to chop it up really finely and try not using any really tough layers.
Step 1 - Crispy Roast Chicken
Season your chicken leg quarters with salt and pepper.
Place skin down on an oven tray and pop into the oven for 40-45 minutes, flipping them over halfway through.
You can place your chicken on a foil-lined oven tray to make cleaning afterward a breeze.
Step 2 - Ginger Jasmine Rice
Before cooking, use a colander to rinse your rice until the water runs clear. Place your rice and water in a medium saucepan over a high heat. Allow your rice to cook until bubbling at the rice surface, now drop your heat to low, cover with a lid or foil and allow to cook until all your water has evaporated and your rice is soft, about 15-18 minutes.
Meanwhile, heat a large casserole pan over medium-high heat, add a drizzling of olive oil and cook your diced onion, chopped garlic and ginger paste for 3-4 minutes until fragrant, now add your edamame and tenderstem broccoli with a dash of water and cook for 4-5 minutes until tender and your water has evaporated.
Remove from the heat and once your jasmine rice has cooked mix in your aromatic base and chopped coriander, tasting, and seasoning with salt and pepper.
Step 3 - Lemongrass and Soya Sauce
Heat a small saucepan over medium-high heat, add a good few dashes of olive oil and once your oil is warm add your chopped lemongrass and chopped spring onion and cook for 2-3 minutes before removing your pan from the heat and mixing through your soya sauce.
To Serve
Divide your ginger jasmine rice amongst your servings top with your crispy roast chicken and drizzle over your lemongrass sauce.