Stir-fried chicken with lemongrass and chilli

Stir-fried chicken with lemongrass and chilli

Ga xao xa ot

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g chicken thigh fillets, cut into 1 cm slices
1-2 tablespoons fish sauce
salt, to taste
pepper, to taste
1-2 teaspoons sugar
2 tablespoons vegetable oil
50g roasted peanuts, roughly crushed

Paste spices

Quantity Ingredient
2 stalks lemongrass, sliced
4 shallots, sliced
2 garlic cloves, sliced
2 fresh chillies, chopped

Method

  1. Marinate the chicken in 1 tablespoon fish sauce, salt, pepper and 1 teaspoon sugar. In a mortar or food processor attachment grind the lemongrass, shallots, garlic and chilli to a fine paste. Heat the oil in a wok. Fry the spice mixture until it smells cooked. Put in the chicken and mix, frying until the chicken is golden brown. Add any marinade that is left together with another splash of fish sauce and another teaspoon of sugar if desired (most people do but I don’t), more salt and pepper if necessary and a small splash of water. Stir, put on the lid for a minute then uncover and cook until the liquid has become a thick sauce and the chicken is tender. Serve with peanuts sprinkled over the top.
Tags:
SBS
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