Sticky grilled peanut and lemongrass chicken
Photo by Babiche Martens
|800 g||Chicken thighs, skin on|
|3 Tbsp||Shaoxing rice wine|
|2 Tbsp||Lemongrass, root end finely diced|
|3 cloves||Garlic, crushed|
|2 Tbsp||Palm sugar, grated|
|1 Tbsp||Fish sauce|
|1 Tbsp||Peanut oil|
|3||Shallots, peeled and finely sliced|
|1 handful||Spring onion, chopped|
|1 handful||Roasted peanuts, chopped|
|1 handful||Coriander, leaves picked|
|4 servings||Rice, steamed|
- Heat a frying 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.
- Heat a pan then add the peanut oil and fry the chopped shallots until golden and crispy.
- Serve the chicken with the fried shallots, plenty of shredded spring onions, roasted peanuts, coriander and steamed rice.