Sticky grilled peanut and lemongrass chicken
|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|
|1 tbsp||Peanut oil|
- 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.
This dish is best matched with
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