Chicken with lemongrass

Chicken with lemongrass

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg whole chicken
3-4 stems lemongrass, thinly sliced, white part only
3 spring onions, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus extra to taste
2 tablespoons oil
1-2 fresh red chillies, seeded and chopped
70g roasted peanuts, finely chopped
2 teaspoons sugar
2 tablespoons fish sauce

Method

  1. Joint the chicken in the Chinese-style and cut into serving pieces. Gently bruise the lemongrass using a mortar and pestle.
  2. Place the lemongrass in a bowl with the spring onion, salt, pepper and chicken and toss well to combine. Set aside for 30 minutes.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chilli and stir-fry for a further 10 minutes, or until the chicken is cooked through. Add the peanuts, season with the sugar and extra pepper and stir well. Add the fish sauce and toss to distribute evenly, then serve with rice or noodles.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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