Back to 4 servings A Bird in the Hand skinless, boneless chicken thighs, or chicken tenders lemongrass stalks fish sauce superfine sugar, to taste red chiles, halved, seeded, and shredded, divided garlic cloves, crushed peanut or sunflower oil (or other oil of your choice) onion, halved, cut into slim crescent moon-shaped slices chicken stock juice of 1/2 to 1 lime, plus extra if needed purple amaranth or cilantro leaves, to serve (optional) sesame seeds, to serve (optional)
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1 Step 1: Trim any fat from the thighs and cut the flesh into bite-sized pieces.2 Step 2: Remove the tough outer layers of the lemongrass and trim the top and base.3 Step 3: Mince the rest—the softer part of the lemongrass—as finely as you can.4 Step 4: Put half of this into a bowl with the fish sauce, sugar, half of the chiles, all the garlic, and the chopped chicken.5 Step 5: Mix together with your hands, cover with plastic wrap, and put into the fridge.6 Step 6: Let marinate for at least 4 hours; overnight is even better.7 Step 7: Bring it to room temperature before cooking.8 Step 8: Heat the oil in a wide-based saucepan or a wok set over medium heat.9 Step 9: Add the chicken and cook on all sides, getting a really good color all over it.10 Step 10: Add the reserved chiles, reserved lemongrass, and the onion and stir-fry until the onion starts to soften.11 Step 11: Be careful not to burn the chiles or the lemongrass.12 Step 12: Pour in the stock, reduce the heat, and cover.13 Step 13: Cook the chicken for about 5 minutes.14 Step 14: Remove the lid, increase the heat, and continue to cook until the liquid is reduced.15 Step 15: You want a mixture that is wetter than a stir-fry but drier than a braise.16 Step 16: Add lime juice to taste, then check for seasoning and sweet-sour balance, adjusting with sugar and lime.17 Step 17: Scatter with the amaranth or cilantro leaves and sesame seeds, if using, and serve with brown rice and stir-fried greens.getsaucepan.com/r/5b0c0274-05ba-4c35-80e3-781021415f69 · Original: https://www.splendidtable.org/story/2015/03/31/vietnamese-lemongrass-and-chile-chicken
