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2 tablespoons
2
4 cloves
5 cm
3 stems
2 teaspoons
500 g
2 teaspoons
1 tablespoon
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Cooking oil
Medium brown onions, roughly
chopped
Garlic, finely chopped
Piece fresh ginger, finely
grated
Lemon grass (white part only),
very finely sliced
Green chili, chopped
Chicken thigh fillets, thinly
sliced
Sugar
Fish sauce
Finely chopped fresh coriander
leaves and Vietnamese mint, to garnish
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Method :
- Heat the oil in a heavy-based frying or wok.
- Add the onion, garlic, ginger, lemon grass and chili, and stir for 3
to 5 minutes over medium heat until the mixture is lightly golden.
- Take care not to burn the mixture or it will become bitter.
- Increase heat to high, when the pan is very hot, add the chicken and
toss well.
- Sprinkle the sugar over the chicken and cook for about 5 minutes,
tossing regularly until the chicken is just cooked.
- Add the fish sauce, cook for another 2 minutes and serve
immediately, garnished with coriander and mint.
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