Stir fried Chicken With Lemon grass
Ingredients
400 g chicken thighs
4 tbsp lemon grass
4 cloves of garlic
4 pieces red chili
1 tsp peppercorns
4 kaffir lime leaves
½ tbsp shrimp paste
½ tbsp fish sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp vegetable oil
5 tbsp water
Prepare
Boneless skinless chicken thighs, cut the chicken into small bite sized pieces.
Lemon grass, finely sliced
Garlic, peeled
Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
PREP TIME : 15minutes
COOKING TIME : 10minutes
YIELD : 2 people
directions
To make the curry paste, use a mortar and pestle to pound the peppercorns, lemon grass, garlic, red chili and shrimp paste.
Heat the vegetable oil in a wok on medium heat. When the oil is hot add curry paste and cook, stirring constantly until fragrant but don’t let it burn.
Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it’s just about 70% cooked.
Add fish sauce, light soy sauce, oyster sauce and sugar. Keep stir frying for about 1 minute or until the chicken is fully cooked all the way through now add water and stir to combine. Then cover the wok with a lid and cook for 3 minutes.
Now add the kaffir lime leaves and stir for another second. Transfer to a serving platter. Serve with Jasmine rice or sticky rice.
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