Sticky grilled peanut and lemongrass chicken
( SERVES 4 )
- Heat a fry pan that has a tight fitting lid. When hot place in the chicken, skin side down, and as soon as the skin starts to go crisp, turn over.
- Add the wine, lemongrass, garlic, palm sugar, fish sauce and salt. Cover, cook for 30 minutes.
- Peel and finely slice the shallots. Heat a pan then add the peanut oil and fry the shallots until golden and crispy.
- Serve the chicken with plenty of shredded spring onions, roasted peanuts, coriander and steamed rice.