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1
4
4
4
2 tablespoons
1
2 teaspoons |
chicken, cut into 8 pieces
thick stalks lemon grass
spring onions, chopped
black peppercorns, cracked
vegetable oil
fresh green chili, seeded and thinly
sliced
fish sauce
fresh red chili, cut into think slivers,
to garnish |
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Method :
With the point of a sharp knife,
cut slashes in each chicken piece; place in a shallow dish. Bruise top parts of each lemon
grass stalk and reserve. Chop lower parts, then pound with
spring onions and peppercorns using a pestle and mortar. Spread over chicken and into
slashes. Cover and set aside for 2 hours. In a wok, heat oil, add chicken and
cook, turning occasionally, for about 5 minutes until lightly
browned. Add green chili, bruised lemon
grass stalks and 4 tablespoons water. Cover wok and cook over low heat
for 25-30 minutes until chicken is cooked through. Stir in fish sauce. Transfer chicken pieces to a warmed
serving dish, spoon over cooking juices and sprinkle with red chili.
Serves 4-6
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