|
Ingredients : 500 g Chicken thigh fillets, thinly
sliced
2 tablespoons Cooking oil
2 medium Brown onions, roughly chopped
5 cloves Garlic, finely chopped
5 cm Fresh ginger, finely grated
3 stems Lemon grass
(white part only), very finely sliced
2 teaspoons Chopped green chili
2 teaspoons Sugar
1 tablespoon Fish sauce
Finely chopped fresh cilantro
leaves and Vietnamese mint, to garnish
Method :
Heat a wok with oil and stir fry the
onion, ginger, garlic, lemon grass and chili for 3-5 minutes or until
the mixture is lightly golden over moderate heat. Take care not to burn the mixture or it will become
bitter. Increase heat to high; when the pan is very hot, add the
chicken and toss well. Sprinkle the sugar over the chicken and cook for about 5
minutes; tossing regularly until the chicken is just cooked. Add the fish sauce, cook for another 2 minutes and serve
immediately. Garnish with the cilantro leaves and mint before serving
hot.
|
