Sticky Lemongrass and Peanut Chicken

Sticky Lemongrass and Peanut Chicken

Hi, it's Isabella and I absolutely loved making this dish because it was such a simple dish to make, yet it is super delicious and was defiantly a make again. For a recipe I found browsing the web I think it is absolutely amazing, Mum was pretty impressed to when she tried the dish at the dinner table. So here is the recipe:

Ingredients

800 g	Chicken thighs, skin on
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. Cut the Thighs into 3 pieces. Heat a frying pan that has a tight fitting lid with at teaspoon of Peanut oil. When hot place in the chicken, skin side down, and as soon as the skin starts to go crisp, turn over.  
2. Mix together the wine, lemongrass, garlic, palm sugar, fish sauce and salt (at this point I usually add a tablespoon of molasses) .  Add to the pan.Cover, cook for 30 minutes.  
3. Heat a pan then add the peanut oil and fry the chopped shallots until golden and crispy.
4. Heat a pan ad add peanuts util browned.
5. Serve the chicken with the fried shallots, plenty of shredded spring onions, roasted peanuts, coriander and steamed rice.