- 350g chicken
- 1 small piece of ginger
- 2 chillies
- 5 cloves of garlic
- 3 stalks of spring onion
- 3 stalks of lemon grass
- 4 tablespoon of peanuts
- Salt to taste
- 1/2 tablespoon sugar
- 1/2 teaspoon shredded lemon rind
- 3 cups of stock
- 2 tablespoon fish sauce
- 1 tablespoon lemon juice
- Few mint leaves
Cooking Methods:
- Cut chicken into small desired sizes
- Slice ginger, chop chillies and peel garlic
- Cut one stalk of lemon grass into slices and remaining cut sideway sections
- Cut spring onion into sideway sections and pound peanuts
- Pound ginger, chillies, garlic, lemon rinds and lemon grass slices into a paste and marinate the chicken for 20 minutes
- Heat up 4 tablespoon of cooking oil, fry chicken about 5 minutes with medium flame
- Add remaining lemon grass and spring onion till fragrant
- Add stock and 3 cups of water
- Bring to boil and simmer for 15 minutes with low flame
- Add in salt, fish sauce and sugar
- Serve with lemon juice and garnish with peanuts and mint leaves
