Sticky grilled peanut and lemongrass chicken

Babiche Martens

Ingredients

800 g	Chicken thighs, skin on (Main)
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
2 tsp	Salt
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

Directions

1. 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.
2. Add the wine, lemongrass, garlic, palm sugar, fish sauce and salt. Cover, cook for 30 minutes.
3. Heat a pan then add the peanut oil and fry the chopped shallots until golden and crispy.
4. Serve the chicken with the fried shallots, plenty of shredded spring onions, roasted peanuts, coriander and steamed rice.