Marinate boneless, skinless chicken thighs (cut into chunks) with salt, black pepper, and one finely minced lemonstalk. Set aside. Separately, heat 2 Tbsp neutral vegetable oil until shimmering, then add 2 Tbsp sugar; stir constantly on medium-high heat until caramelized. Then add sliced onion, minced garlic, and 3 lemongrass stalks (pounded and bruised). Saute until fragrant, then add chicken (here, the recipe suggests adding a little water, but I would disagree, as it prevents the chicken from browning). When chicken is cooked, add fish sauce (here, I would disagree as well – the next time I will add the fish sauce to the marinade so that the chicken will absorb it). Garnish with fresh cilantro and scallions, then serve with jasmine rice. This recipe is from The Asian Grandmothers Cookbook by Patricia Tanumihardja, with modifications (I removed the chicken from the sauce and separately browned the pieces in a pan, then returned the chicken to the pot for a few minutes before serving). (June 2013)
Cooking Adventures 