Lemongrass chicken

Ingredients

• 2 tbsp vegetable oil
• 1 red eschallot, thinly sliced
• 2 lemongrass stalks, finely chopped
• 6 garlic cloves, roughly chopped
• 2 red bird’s eye chillies, thinly sliced
• 4 chicken thigh fillets, cut into 4 cm pieces
• 2 tbsp fish sauce
• 2 tsp Vietnamese caramel sauce (or Cheong Chan caramel sauce)
• ½ tsp chicken stock powder
• 1 tsp sugar
• 1 thin spring onion, cut into 5 cm lengths
• Black pepper, lime wedges, to serve

Instructions

1. Heat a large frying pan or wok over medium-high heat. Add the oil, then fry the eschallot, lemongrass, garlic and chilli for 3 minutes, or until fragrant. Add the chicken to the pan and fry for 2 minutes further, or until browned.
2. Add the fish sauce, caramel sauce, stock powder and sugar. Bring to a simmer and simmer for 4 minutes, or until the chicken is cooked through and the sauce is thickened. Toss the spring onion through the mixture until just wilted, then remove from the heat. Transfer the lemongrass chicken to a serving plate and sprinkle over freshly ground black pepper. Serve with lime wedges on the side.

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