It’s hard to believe that next May 2027, we will be running our fifth Mekong River Cruise.
On every Mekong cruise we have experienced something new and exciting. Whether starting in Vietnam of in Cambodia, the scenery and the people have been wonderful.
Next year our cruise actually commences from the heart of Saigon.
Over the past few years, I have presented different recipes from the region, each with a varying degree of difficulty.
Here, just for you, is a simple one.
So, join us in Saigon as we embark on our cruise down the mighty Mekong.
At the end of the cruise, we travel to Siem Reap where we have taken over the whole of a 5* hotel where we will spend two glorious days with more of our good food and more sightseeing.
ROAST CHICKEN BREAST WITH LEMONGRASS AND GINGER
Ingredients
- 4 Large breasts of chicken, skin on
- 1 Tablespoon light vegetable oil.
- 2 Chopped cloves of garlic.
- 1 Tablespoon chopped fresh lemongrass
- 1 tablespoon chopped fresh ginger
- 2 Scallions finely chopped.
- Salt and black pepper, to taste
- Very small amount of cayenne pepper, to taste
- 1 glass of white wine
Instructions:
- Preheat the oven to 450 degrees.
- Place the chicken breasts in a roasting pan.
- Brush the chicken with the vegetable oil.
- Rub the garlic, lemongrass, ginger and chives over the chicken and sprinkle with salt, pepper and cayenne pepper.
- Roast for 10 minutes. Lower the oven heat to 350 degrees. Roast for another 40-45 minutes or until cooked. Turn the chicken once or twice and baste with the white wine. Let rest for 15 minutes before serving.
- Serve with egg drop rice.
- Makes 4 servings
