200g free-range chicken meat sliced thinly
Spring onion stalks
3 stalks lemongrass minced (use whitish portion and discard green portion)
3 pc garlic, minced
2 pc shallot, chopped finely
1cm ginger, sliced thinly
2 tsp fish sauce
1/3 tsp black pepper
1tsp hoisin sauce
1 tsp chicken stock
1 tsp sugar
2 table spoons water
1 ½ tsp cornflour (or egg white)
Season the chicken generously with garlic, shallot, fish sauce, hoi sin sauce, black pepper, sugar, ginger, ½ tsp cornflour and mix well to combine. Set aside for 5 minutes.
On a wok burner heat a large wok. Add oil, lemon-grass, chili and onion.
Stir and cook 1 minute. Add chicken and 1tsp water or more if you want more sauce, stirring constantly for 5 minutes then add spring onion.
Place on a serving platter and garnish with coriander leaves. Serve hot with steamed rice.