In a wok, heat 2 tablespoons oil,
add garlic and cook, stirring occasionally, until lightly browned. Stir in chili, shallots, lime
juice, fish sauce and 4 tablespoons water. Simmer for 1-2 minutes, then stir
in chicken, lemon grass and lime leaf. Cook, stirring, for 2-3 minutes
until chicken is just cooked through. Transfer to a warmed serving plate. Return chicken to wok. Add rice and spring onions. Heat for about 1 minute, then
transfer to serving plate. Garnish with chopped coriander.