A tantalizing mixture of lemon grass and ginger ignites the flavoring for this chicken dish. The ingredients are gently simmered in a clay pot to achieve the effect.

Ingredients

3 of each Chicken thighs and drumsticks
50 g Raw peanut
1 clove Garlic, crushed
1 piece Small red chili, seeded and finely chopped
2 stalks Spring onions, shredded
2 cm Fresh root ginger, peeled and finely chopped
5 cm Lemongrass stalk, shredded
150 ml Chicken stock
2 tbsp Fresh mint, chopped (garnish)
1 tbsp Cooking oil
1 tbsp Fish sauce
2 tsp Sugar
1/2 tsp Salt
- Juice of half lemon
- Rind of 1 mandarin orange, shredded
- Rice and noodles for accompaniment

Method :

Prepare the chicken by using the heel of the cleaver and chop through the narrow end of the drumsticks to remove the jointed parts, then remove the skin.

Prepare the peanuts for the topping.

In a large clay pot, heat the cooking oil, then add in the chicken, garlic, ginger, chili and lemongrass and cook for approx. 3 – 4 minutes.

Add in the chicken stock, fish sauce, sugar, salt and lemon juice.

Lower the heat, cover and allow to simmer for approx. 30 – 40 minutes.

Serve the chicken, with a handsome sprinkling of the roasted peanuts, shredded spring onion and rind of the mandarin orange.

Garnish with the chopped mint with rice of rice noodles to accompany.