-------------------------------YOU ALSO NEED-------------------------------
2 cl Garlic
3 tb Vegetable oil
1 tb Fish sauce or salt; to taste
4 tb Chicken stock; up to 8 tb
3 1/2 oz Onions
First prepare the marinade. If you are using fresh lemon grass, cut
it crossways into very thin slices, starting at the bulbous bottom
end and going up around 6". Discard the strawlike top. If you are
using dried lemon grass, soak it in 4 tb of hot water for an hour.
Put the chicken pieces in a bowl, add the fresh lemon grass or the
drained soaked dried lemon grass (save the soaking liquid). Peel
and crush the large garlic clove, peel the ginger and grate it
finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli
powder, and turmeric to the chicken. Mix, cover and set aside for
1 to 24 hours, refrigerating if necessary.
Peel and finely chop the two garlic cloves. Put the oil in a wok or
large, lidded frying pan and set over a high heat. When it is hot,
put in the garlic. Stir and fry for 30 seconds or until the garlic
is golden. Add the chicken along with its marinade. Stir and fry
for 5-6 minutes or until the chicken browns a little. Add the fish
sauce and either the lemon grass soaking liquid or 4 tb stock. Stir
once and cover. Cook on a high heat for 5 minutes. Lift the lid and
stir, adding another 4 tb of stock. Cover, turn the heat to low and
cook for another 5 minutes.
While the chicken cooks, peel the onions and cut them into 3/4"
dice. Separate the onion layers within the diced pieces. Turn the
heat under the chicken to high, remove the wok lid, add the onion
and fry for 1 minute. Lift the chicken out of its oil and serve.
