VIETNAMESE chicken

8 Chicken Thighs, deboned

Chicken Marinade

  • 3 Lemongrass stalks, fine chop
  • 2 tbsp Brown Sugar
  • 2 tbsp Fish Sauce

For the Wok

  • Vegetable oil
  • 3 Lemongrass stalks, fine chop
  • 3 cm Ginger, fine chopped
  • 3 Red Chillies, fine chopped
  • 4 Shallots, sliced.
  • 4 Green onions, white part, shredded.
  • 6 Garlic cloves, fine chopped
  • 4 tbsp Brown Sugar
  • 4 tbsp Fish Sauce
  • 1 Coriander bunch, chopped.
  • Limes, cut in segments.

Marinade the chicken for an hour with the lemongrass, sugar and fish sauce.

Cook chicken thighs in two batches in in a medium hot pan with a little vegetable oil, about 4 mins each side. Remove to tray and place both batches in oven for 15 minutes.  Remove oil from the pan and deglaze pan with some water and save for the sauce later used in wok.  Remove chicken from oven and cut the thighs in four parts.

In a wok, cook in two batches so only use half of each the ingredients set out above. Heat a little vegetable oil in the wok over high heat. Add the garlic, ginger, chillies, lemongrass, shallots and green onions and cook for a minute. Add half the chicken and stir. Reduce heat, add 2 tbsp brown sugar and 2 tbsp fish sauce and half the deglaze. Add a little water if needed to make a sauce.

Stir in some coriander and serve with rice and lime segments.

After you eat the 1st batch, cook the second batch and keep eating.

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