Vietnamese Lemongrass Chicken

Rasa Malaysia had me craving her recipe for Vietnamese Lemongrass Chicken and even though mine didn't turn out a gorgeous caramel colour like hers, it became an instant fave. I have found a couple of butchers doing hormone-free chicken so that makes me happy.

It's easy to make (especially while cutting up the chicken during my favourite show, A Place In Slovakia) and very flavoursome.

Vietnamese Lemongrass Chicken, adapted from Rasa Malaysia, servces 4.
1 kilo chicken thigh fillets cut into inch cubes
3 good tablespoons fish sauce
3 garlic cloves, crushed
3 tablespoons plus 2 teaspoons sugar
4 tablespoons water
2-3 tablespoons peanut oil
2 lemongrass stalks, white parts either finely sliced or shreded with a grater/Microplane
1-2 chilies, long or small, seeded and finely sliced
1 inch of ginger, grated or finely sliced
Salt

Combine the chicken, fish sauce, garlic, sprinkling of salt and 2 teaspoons of the sugar. In a small saucepan, melt the remaining 3 tablespoons of sugar with 2 tablespoons of the water and cook over high heat, stirring until the sugar is dissolved, then leave until a deep caramel colour. Remove from the heat and stir in the remaining water, then pour into a bowl. In a frypan or wok, heat the oil and add the lemongrass, chilies and ginger and cook until fragrant. Add the chicken and caramel and cook until the chicken is browned, then pop a lid on and cook for around 7 minutes, then remove the lid and cook for another 10-15 minutes, until the chicken is cooked through and the sauce has thickened. Serve with rice and sliced spring onions on top.