Lemongrass Chicken / 香茅雞

I cooked this last summer when the lemongrass and kaffir lime leaves from my veggies patch were abundant. It's a dish "created" to make good use of the free herbs. Slightly sweet and spicy, packed with the aroma of lemongrass and kaffir lime leaf and it tasted like the cheat version of rendang. This is an appetizing dish, excellent served with steamed rice. Skip the recipe if you are on diet.

夏天院子裡的香茅和痲瘋柑葉都長得很好不必花錢買不用白不用，有點懶還是煮了這道菜。感覺有點像偷工減料的仁當雞，甜甜辣辣的，香茅和柑葉香味四溢是非常下飯的一道菜。減肥者不宜哦！

Lemongrass Chicken / 香茅雞

INGREDIENTS

500 g Chicken

2-3 stalks Lemongrass

3-4 Kaffir lime leaves
2 bulbs Shallot

3-4 cloves Garlic

1 cm Fresh ginger

1 tsp Sugar

2 tbsp Ketchup

1 tbsp Chili paste or chili sauce

1 tbsp Cooking oil

1/2 cup Water

Salt to taste

METHODS

1. Cut the chicken into bite size chunks, season with 1/4 teaspoon salt. Set aside.
2. Meanwhile, cut the lemongrass, shallot and garlic into small pieces. Then blend together with some water until a thick paste is formed.
3. Add the cooking oil and stir fry the blended herbs until fragrant.
4. Add in the chicken and kaffir lime leaves, stir fry until the chicken turned pale.
5. Add in the sugar, ketchup and chili paste. Stir fry for a minute of so.
6. Add in the water, bring to a boil then add salt to taste.
7. Simmer with the lid on until the chicken is cooked, then continue to cook until the sauce is reduced.  

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