LEMONGRASS CHILLI CHICKEN

COMPLIMENTARY RECIPE

“I cooked this dish in the garden of one of Hoi An's most beautiful restaurants, called Brother's Cafe. Built by the French in the early 1900s, it has the most spectacular landscaped garden along the river. Be sure to get a table outside in the evening to enjoy the view. The chefs there were easily able to source fresh young coconuts for me, but if you have to use tinned young coconut juice, omit the sugar in the recipe as tinned coconut juice contains added sugar.” - Chef Luke Nguyen

SERVES 4-6, as part of a shared meal

INGREDIENTS

3 tablespoons fish sauce
1 ½ tablespoons sugar
2 lemongrass stems, white part only, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500 g boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons vegetable oil
250 ml young coconut juice
½ onion, cut into wedges
coriander sprigs, to garnish

METHOD

In a mixing bowl, combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the lemongrass, half the garlic, half the chilli and all of the chicken. Toss the chicken to coat, then cover and marinate in the refrigerator for 1 hour, or overnight for an even tastier result.

Heat a large saucepan or wok over medium heat. Add the oil and the remaining lemongrass, garlic and chilli and stir-fry for 1 minute, or until fragrant and slightly brown.

Increase the heat to high, then add the chicken and seal for 2 minutes on each side, or until browned all over.

Now add the coconut juice and onion. Cover and cook over medium heat for 5 minutes, or until the sauce has reduced by half.

Transfer to a bowl, garnish with coriander and serve with steamed jasmine rice.