Vietnamese Lemongrass Chicken

This is good and easy to make.

INGREDIENTS

2 tablespoons peanut or light olive oil
1.5kg chicken, cut into bite sized pieces (including the bone)
3 stalks lemongrass (white part only) finely chopped
2 red chillies, finely chopped
3 teaspoons finely chopped ginger
2 cloves garlic, finely chopped
2 tablespoons palm or brown sugar
2 tablespoons fish sauce
½ cup chicken stock

Alternate version using thigh or breast fillet:
2 tablespoons light olive oil
500g chicken breast fillets, sliced
2 stalks lemongrass, finely chopped
1 red chilli, chopped
2 teaspoons chopped ginger
2 cloves garlic, chopped
1 tablespoon palm or brown sugar
2 tablespoons fish sauce

METHOD

Heat oil in a large wok or frying pan. Cook chicken in batches. Remove and set aside. Pour all but 1 tablespoon of the oil from the pan.

Add lemongrass, chillies, ginger and garlic to the wok. Fry for 1-2 minutes (be careful not to burn) Add the palm sugar and cook until it caramelises.

Return the chicken to the pan and toss in the caramel. Add the fish sauce and chicken stock to the pan and toss. Cook covered for about 7 minutes. Remove lid and cook another 10-15 minutes or until cook through and sauce has reduced. Serve immediately with rice.

For alternate version using thight or breast fillet:
Heat oil in a wok or frying pan. Add chicken, in batches, and cook until browned. Remove and set aside.

Add lemongrass, chilli, ginger and garlic to the pan. Cook for 1 minute. Add sugar and allow to melt. Return chicken to the pan and toss to coat with the sugar. Add fish sauce and simmer for a minute until reduced.

Serve immediately with rice.