Lemongrass Chicken, 'Gai Sai Takrai'

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This dish has a nice poetic name, as the three words of the name rhyme. Gai = chicken, Sai = added, Takrai = lemongrass. Those who don't like chili can always leave it out.

Ingredients

1 cup chicken, cut into bite sized pieces.
2 tablespoons of lime juice
2 tablespoons of fish sauce
2 tablespoons of chicken stock
1-2 teaspoon of freshly ground dried red Thai chilis
1 tablespoon of thinly sliced Thai chile peppers
1 teaspoon of sugar
4-5 kaffir lime leaves, shredded
1 tablespoon of sliced shallot
1 tablespoon thinly sliced garlic.
2 tablespoons sliced fresh lemongrass
2 tablespoons diced yellow onion
1 tablespoon of spring onion (scallion/green onion), thinly sliced

Method

Mix the lime juice and fish sauce, and marinade the chicken for about an hour.

Pound the lemongrass with a mallet or meat tenderiser, and then very thinly slice it.

Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, ground dried red Thai chilis and lemongrass, and stir fry until aromatic.

Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

Serve with steamed Thai jasmine rice.

This dish can also be made with shrimp.

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