Ingredients:
Chicken Thigh Fillets – 4, diced
Fish Sauce – 2 tblsp
Black Pepper – 1/3 tsp
Lemongrass – 1 stem, trimmed and finely chopped
Ginger- 3/4 inch piece, finely shredded
Rice Vinegar – 2 tblsp
Sugar – 1 tsp
Vegetable Oil – 2 tblsp
Onion – 1, medium, sliced
Garlic Cloves – 2, large, sliced
Spring Onion Greens – 1/4 cup, sliced
Cornflour – 2 tsp
Salt as per taste
Ground Black Pepper
Chicken Stock – 1/2 cup
Method:
1. Marinade the chicken with half the fish sauce and all of the pepper and lemongrass for 20 minutes.
2. In another bowl, mix the ginger, sugar and vinegar.
3. Heat oil in a pan and stir-fry until lightly browned.
4. Add the garlic and spring onion greens.
5. Stir-fry on medium heat for about 2 minutes.
6. Cover and cook a further 10 minutes, stirring once or twice.
7. Add the ginger and its marinade.
8. Add the chicken stock mixed with the cornflour.
9. Simmer, stirring frequently, until the chicken is tender and glazed with the sauce.
10. Add the remaining fish sauce.
11. Season to taste with salt and pepper.
12. Serve.
