Ingredients Jump to Instructions ↓

  1. 6 chicken thighs

  2. 1 stalk lemon grass or 3 thin strips lemon peel

  3. 3 tbsp vegetable oil (vanaspati)

  4. 1 medium onion, sliced

  5. 2 cloves of garlic (lehsun), chopped

  6. 3 scallions (with tops), cut into 1-inch pieces

  7. 2 tbsp vinegar

  8. 1 tablespoon finely chopped ginger root

  9. 1/4 cup water

  10. 1 tablespoon fish sauce

  11. 1 teaspoon cornstarch

  12. 1 teaspoon granulated sugar

  13. 1/4 teaspoon crushed red pepper Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Remove bones and skin from chicken thighs. Cut chicken into 1-inch pieces. Bruise the stalk of lemon grass by hitting it with a mallet. Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl. Stir in chicken. Cover and refrigerate at least 1 hour. Remove lemon grass stalk. Heat oil in wok or 10-inch skillet until hot. Add sliced onion and garlic. Stir-fry 1 minute. Add chicken and scallions. Stir-fry 5 minutes. Reduce heat. Cover and cook, stirring occasionally, 2 minutes. Mix vinegar and ginger root Reserve. Mix remaining ingredients except rice. Stir into chicken mixture. stir in reserved vinegar mixture. Heat to boiling, stirring constantly. Cook and stir until thickened, about 1 minute. Serve with rice


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