Servings: 2 people
Ingredients
- 1 lb deboned chicken thighs (450g)
- 4 stalks lemongrass
- 2 big clove garlic
- 1 big shallot
- 1 thumb-sized piece ginger
- 1-2 Kaffir leaves (optional)
- 2 Thai bird's eye chilis
- 3 tbsp cooking oil
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- ⅓ cup water (80ml)
Instructions
- Cut the chicken into bite-sized pieces.
- Finely mince the garlic, shallots, ginger, and lemongrass. (Chop them by hand or use a food processor)
- Slice the chili. Remove the stems from the kaffir leaves, then chop or julienne them.
- Marinate the chicken with fish sauce, oyster sauce, sugar, and half of the minced garlic, ginger, shallots, and lemongrass. Let it sit for 15 minutes.
- Heat cooking oil in a pan. Add the remaining minced lemongrass and stir-fry until it turns slightly golden. Incorporate the rest of the shallots, ginger, garlic, and all of the chili. Sauté until the aroma is released.
- Add the marinated chicken and stir-fry over medium-high heat until the chicken pieces acquire a nice brown color.
- Pour water into the pan, cover it with a lid, and let the chicken simmer over a medium heat.
- Once the sauce has thickened, adjust its flavor as needed and add the kaffir leaves. Thoroughly combine all the ingredients.
- Finally, serve the aromatic chicken while it's still piping hot, accompanied by steamed rice.
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