Serves 4
800g chicken thighs, skin on
3 Tbs Chinese wine
2 Tbs lemongrass, finely diced
3 garlic cloves, crushed
2 tsp garlic, crushed
2 Tbs palm sugar, grated
1 Tbs fish sauce
2 tsp salt
3 shallots
1 Tbs peanut oil
To serve: spring onions, roasted peanuts, coriander and rice.
1 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.
2 Add the wine, lemongrass, garlic, palm sugar, fish sauce and salt. Cover, cook for 30 minutes.
3 Peel and finely slice the shallots. Heat a pan then add the peanut oil and fry the shallots until golden and crispy.
