This is a quick and easy chicken recipe which is packed with flavour - heat, sweet, sour and salty meld together this Spicy Lemongrass Chicken. I love the unique aroma of the torch flower ginger which gives a subtle but distinct flavour to the dish.
475g chicken thigh, cut into pieces
1 tsp chopped chilli (I replaced with dried chilli flakes as I don't have fresh chilli)
1.5 tbsp cooking oil
1/4 cup water
2 tbsp fish sauce
1 tsp white pepper
1/4 tsp sesame oil
1 tsp cornflour
5g grated palm sugar
2 tbsp tom yam paste
4 tbsp lemongrass
2 tbsp torch flower ginger (bunga kantan)
- Marinate chicken for at least 1 hour.
- Heat oil in a pan and stir fry pounded ingredients until aromatic. Add in marinated chicken and fry until golden brown.
- Add in water and cook under medium fire until sauce has thickened and almost dried up.
- Dish out and serve hot with rice.
|Marinate chicken pieces for at least an hour|
|Pounded lemongrass and torch flower ginger|