Ingredients
500g chicken, bite sized
2 tbsp minced lemongrass
2 tbsp minced garlic
3 tbsp fish sauce
1½ tbsp sugar
1-2 tsp diced red chili
½ tsp salt (optional)
1 medium onion, cut into wedges
1 tbsp vegetable oil
chili flakes or corriander to garnish
Directions
Mix the followings for the marinade
1 tbsp minced lemongrass
1 tbsp minced garlic
3 tbsp fish sauce
1½ tbsp sugar
1-2 tsp diced red chili
½ tsp salt (if to be served with rice)
-Add in chicken and mix well. Let marinate for at least 1 hour or overnight in the fridge.
-In a large wok/pan on high heat, add 1 tbsp vegetable oil and 1 tbsp minced lemongrass and 1 tbsp minced garlic and fry until fragrant. Then add in the marinated chicken and stir well until the chicken is no longer pink.
– Cover the lid and cook under medium heat for 5-10 mins depending on chicken type and size.
– Open the lid and stir for another 2-3 minutes.
– Add in onion wedges and stir for another 1-2 minutes until onion turns quite translucent.
– Transfer to a plate, garnish with more chili flakes or corriander.
– Served with hot steamed rice.(or with beer as drinking food)
