Sticky grilled peanut and lemongrass chicken
11/4/2012
Serves 4
Ingredients
| 800 g | Chicken thighs, skin on |
| 3 tbsp | Chinese wine |
| 2 tbsp | Lemongrass, finely diced |
| 3 cloves | Garlic, crushed |
| 2 tbsp | Palm sugar, grated |
| 1 tbsp | Fish sauce |
| 2 tsp | Salt |
| 3 | Shallots |
| 1 tbsp | Peanut oil |
Directions
- 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.
Wine Match
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