Lemongrass chicken

Ingredients

• 800 g boneless, skinless chicken thighs
• 4 pieces fresh lemongrass stalks
• 3 pieces shallots
• 4 cloves garlic
• 1 piece fresh red chili
• 4 tbsp fish sauce (nuoc mam)
• 1 tbsp palm sugar
• 3 tbsp neutral oil
• 1 tbsp light soy sauce
• to taste ground black pepper
• 2 sprigs scallion (green onion)
• 300 g jasmine rice

Method

1. Rinse the jasmine rice until the water runs clear and cook it by steaming or in a rice cooker; set aside covered.
2. Prepare the lemongrass: remove the tough outer leaves, keep the tender core from the lower half of the stalk, slice it very thinly into rounds, then mince it finely; set aside.
3. Thinly slice the shallots, mince the garlic, and cut the chili into thin rings (seed for less heat).
4. Cut the chicken into bite-sized pieces, dry them thoroughly with paper towels, then toss with the fish sauce, soy sauce, grated palm sugar, and a generous pinch of pepper; let marinate for 15 minutes at room temperature.
5. Heat the oil in a wok or a large skillet over high heat until shimmering, add the minced lemongrass, and stir-fry for 1 to 2 minutes until highly fragrant without burning.
6. Add the shallots, garlic, and chili, and stir-fry for 30 seconds, stirring constantly.
7. Add the chicken with all its marinade, spread it out well in the wok, and let it sear for 2 minutes without touching it so it can brown.
8. Then stir-fry the chicken over high heat, stirring regularly until cooked through and the juices evaporate: the pieces should be browned and lightly caramelized, almost dry, coated in a dark glaze.
9. Taste and adjust: a dash of fish sauce if it's bland, a pinch of sugar if it's too salty.
10. Off the heat, sprinkle with sliced scallion, toss one last time, and serve immediately over steaming jasmine rice.

Nutrition

Per serving

Energy

798.3 kcal

Protein

41.89 g

Carbohydrate

68.11 g

Fat

38.9 g

Fibre

2.55 g

Calcium

6.46 mg

Iron

0.24 mg

Magnesium

7.38 mg