Thai Lemon Grass Chicken

Ingredients :

1 chicken, cut into 8 pieces

4 thick stalks lemon grass

4 spring onions, chopped

4 black peppercorns, cracked

2 tablespoons vegetable oil

1 fresh green chili, seeded and thinly sliced

2 teaspoons fish sauce

fresh red chili, cut into think slivers, to garnish

Method :

1. With the point of a sharp knife, cut slashes in each chicken piece; place in a shallow dish.

2. Bruise top parts of each lemon grass stalk and reserve.

3. Chop lower parts, then pound with spring onions and peppercorns using a pestle and mortar.

4. Spread over chicken and into slashes.

5. Cover and set aside for 2 hours.

6. In a wok, heat oil, add chicken and cook, turning occasionally, for about 5 minutes until lightly browned.

7. Add green chili, bruised lemon grass stalks and 4 tablespoons water.

8. Cover wok and cook over low heat for 25-30 minutes until chicken is cooked through.

9. Stir in fish sauce.

10. Transfer chicken pieces to a warmed serving dish, spoon over cooking juices and sprinkle with red chili.

Serves 4-6