Chicken with Ginger and Lemon Grass

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Curries of the World
Mridula Baljekar

This quick and easy recipe from Vietnam contains the unusual combination of ginger and lemon grass with mandarin orange and chillies. The dish is served topped with peanuts, which are first roasted, then skinned.

SERVES 4-6

3 chicken legs (thighs and drumsticks)
15ml/1 tbsp vegetable oil
2cm/¾ in piece fresh root ginger, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, seeded and finely chopped
5cm/2in piece lemon grass, shredded
l50ml/¼ pint/⅔ cup chicken stock
15ml/1 tbsp fish sauce
10ml/2 tsp granulated sugar
2.5ml/½ tsp salt
juice of ½ lemon
50g/2oz raw peanuts
2 spring onions (scallions), shredded
zest of 1 mandarin or satsuma, shredded
plain boiled rice or rice noodles, to serve

1 With the heel of a knife, chop through the narrow end of each of the chicken drumsticks. Remove the jointed parts of the chicken, then remove the skin. Rinse and pat dry with kitchen paper.
2 Heat the oil in a wok or large pan. Add the chicken, ginger, garlic, chilli and lemon grass and cook for 3-4 minutes. Add the chicken stock, fish sauce, sugar, salt and lemon juice. Cover the pan and simmer for 30-35 minutes.
3 To prepare the peanuts, the red skin must be removed. To do this grill (broil) or roast the peanuts under a medium heat until evenly brown, for 2-3 minutes. Turn the nuts out on to a clean cloth and rub briskly to loosen the skins.
4 Transfer the chicken from the pan to a warmed serving dish, and sprinkle with the roasted peanuts, shredded spring onions and the zest of the mandarin or satsuma. Serve hot with plain boiled rice or rice noodles.