Lemongrass Chicken

A quick stir fry chicken filled with lemongrass flavour and a little sourish because of the tamarind slices [assam keping].  Goes well with steaming hot rice.   We had this dish with a  healthy stir fry vegetables [see here] and steaming hot white rice.

 

Ingredients
[serves 2-3]
300 gm chicken thigh - deboned and skin removed - cut bite size pieces
1/2 tbsp oil
2 stalks lemongrass [use white part only] - finely chopped
3 pips garlic - finely chopped
3 shallots - finely chopped
2 slices tamarind [assam keping] - washed
1 big onion - cut wedges
1 red chilli - seeded  and cut 
spring  onion - chopped
Seasoning
2 tbsp light soy sauce
1 tsp dark soy sauce
1-2 tsp brown sugar
1/4 tsp salt
200 ml water

1. Heat oil, fry chopped lemongrass, garlic, shallots and assam keping until aromatic.
2. Add in chicken.  Fry until chicken turns white.  Add in seasoning.
3. Fry for several seconds then add in water.  Bring to a boil over medium high heat.
4. Cook until gravy is reduced.  Add in onions and chilli.  Stir to mix well.
5. Dish out to serve immediately.  Garnish with spring onions.