Lemongrass Chicken
Ingredients
- 600 gWhite chicken (cut into bite-sized pieces)
- 3 pclemongrass (hearts finely minced)
- 3 pcGarlic (minced)
- 2 pcShallot (sliced)
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 1 tbspWhite sugar
- 3 tbspPeanut oil
- 1 pcThai chili (seeded and minced)
- 20 gFresh ginger (finely minced)
Method
Wok-seared chicken pieces coated in a concentrated, fragrant sauce. The lemongrass provides a sharp freshness that balances the saltiness of the soy sauce.
- 1
Mix the chicken pieces with soy sauce, fish sauce, and sugar. The meat should be glossy and soak up the flavors for 15 minutes.
- 2
Remove the tough outer leaves of the lemongrass to keep only the tender heart. Finely mince it along with the ginger to avoid unpleasant fibers.
- 3
Heat the oil in a wok or skillet. Sear the chicken over very high heat until well browned. The meat should color without boiling in its juice.
- 4
Add the lemongrass, ginger, garlic, and shallot. Cook until the sauce reduces and coats the meat in a glossy brown glaze.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the wok: if you have too much meat, sear it in two batches to maintain high heat.
- The sauce should be 'short': it must cling to the chicken, there shouldn't be a pool of liquid at the bottom.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.
