Recipe: Lemongrass and Chile Chicken (Vietnamese)

LEMONGRASS AND CHILE CHICKEN

1 pound boneless, skinless chicken thighs
2 tablespoons Asian fish sauce
1 tablespoon superfine sugar
1 lemongrass stem, white part only, finely chopped
1 teaspoon pickled chile
2 cloves garlic, crushed
2 tablespoons vegetable oil
1 bird's-eye chile, sliced
1/2 small white onion, cut into wedges
1/2 cup chicken stock
1 small handful fresh cilantro leaves (for garnish)

Discard the fat and cut the chicken thigh fillets into bite-size pieces.

Combine the fish sauce, sugar, half the lemongrass, pickled chile and garlic in a bowl. Mix well to dissolve the sugar, then fold the chicken pieces through the marinade and refrigerate for 4 hours or overnight.

WHE READY TO COOK:
Place a large saucepan over medium heat, put in the oil, remaining lemongrass and sliced chile. Fry until the lemongrass starts to brown, then add the chicken to the saucepan. Stir and sear on all sides.

Add the onion and continue to fry for 2 minutes, stirring occasionally.

Add the chicken stock and cover the pan with a lid, decrease the heat slightly and cook for 5 minutes. Remove the lid, increase the heat, stir and reduce the liquid slightly.

Turn out into a serving bowl. Garnish with the cilantro.

Makes 4 servings
Source: Secrets of the Red Lantern: Stories and Vietnamese Recipes From the Heart by Pauline Nguyen