FOOD : RECIPE OF THE WEEK : WELLNESS RECIPE : MORSELS OF FREE – RANGE CHICKEN BREAST STEWED IN LEMON GRASS STICKS GRILLED WITH EXTRA VIRGIN OLIVE OIL WITH RAW PAPAYA SALAD AND PEANUT SAUCE

BY CHEF SURAJIT BANERJEE

Executive Chef |Marasa Sarovar Premiere Bodhgaya

INGREDIENTS :

• EVOO – 0.025 lt
• LEMON GRASS – 10 gms
• LEMON -1
• BROWN SUGAR – 5 gms
• SOYA SAUCE -0.025 lt
• GARLIC – 5gms
• FISH SAUCE – 5 gms
• CHICKEN–120 gms
• BASIL LEAVES – 5 gms
• CHERRY TOMATO- 10 gms
• MILLET BREAD- 75 gms
• PEANUT SAUCE – 0.025 lt

NUTRITIONAL FACTS :

 Serving Size: piece (137grams) Amount Per Serving

Calories210% Daily Value*

Total Fat 7.1grams 9%Daily Value

Saturated Fat 1.1grams 6% Daily Value

Trans Fat 0 grams

Polyunsaturated Fat 1.8 grams

Monounsaturated Fat 3.6 grams

Cholesterol 69 mg 23% Daily Value

Sodium 910 mg 40% Daily Value

Total Carbohydrates 9.5 grams 3%Daily Value

Dietary Fiber 0.6 grams 2% Daily Value

Sugars 6.9 grams

Protein 26 grams

Vitamin D 0.1mcg 0% Daily Value

Calcium 29mg 2% Daily Value

Iron 1.2mg 7% Daily Value

Potassium 309.7 mg 7% Daily Value

METHOD :

• Mix together evoo, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved;
• Add chicken and turn to coat in marinade.
• Make a skewer using a lemon grass stick .
• Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side