Ingredients:
- 3 chicken legs (thighs and drumsticks)
- 1 tbsp vegetable oil
- 2cm piece on root ginger, finely chopped
- 1 garlic clove, crushed
- 1 small fresh red chilli, seeded and finely chopped
- 5 cm piece of lemon grass, shredded
- 2/3 cup chicken stock
- 1 tbsp fish sauce
- 2 tsp granulated sugar
- 1/2 tsp salt
- juice of 1/2 lemon
- 50g roasted peanut (without skin)
- 2 spring onion (scallions), shredded
- zest of 1 mandarin or satsuma, shredded
Preparation:
- with the heel of a knife, chop through the narrow end of each of the chicken drumsticks
- remove the jointed parts of the chicken, then remove the skin
- rinse and pat dry with kitchen paper
- heat the oil in a wok or large pan
- add the chicken, ginger, garlic, chilli and lemon grass and cook for 3-4 minutes
- add the chicken stock, fish sauce, sugar, salt and lemon juice
- cover the pan and simmer for 30-35 minutes
- transfer the chicken from the pan to a warmed serving dish, and sprinkle with the roasted peanuts, shredded spring onions and the zest of the mandarin or satsuma
- serve hot with plain boiled rice or rice noodles
First Made:
2004-01-10
2004-01-10