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2
tablespoons
2
2
teaspoons
2
tablespoons
2
tablespoons
1
3
stalks
3
1
teaspoon
1/4 teaspoon
1/2 teaspoon
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Oil (for frying)
Red chilies, seeded and chopped
Sugar
Roasted peanuts, finely chopped
Nuoc cham sauce
Chicken about 2 lb.
Lemon grass, finely chopped
Spring onions (scallions), finely sliced
Salt
Ground black pepper
Extra black pepper, (to taste)
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Method :
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Cut chicken into small serving pieces.
Chop through the bones with a sharp knife.
-
Remove outer leaves of the lemon grass and
finely slice the tender white part of the base of the stalks.
-
Bruise with mortar and pestle or handle
the cleaver.
-
Mix the chicken with the salt, pepper,
lemon grass and spring onions (scallions). Set aside for 20 minutes.
-
If lemon rind is used instead of lemon
grass, shred the thinly peeled rind very finely with a sharp knife.
-
Heat the frying pan, add oil and when oil
is hot, add the chicken mixture.
-
Stir fry for 4 minutes.
-
Add chilies and stir fry on medium heat
for 10 minutes until chicken is cooked.
-
Season with sugar, peanuts and pepper.
Stir well.
-
Add nuoc cham dipping sauce and toss to
distribute evenly.
-
Serve immediately with rice or noodles.
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