Lemongrass Chicken for Rice Paper Rolls^★

Lemongrass chicken

• 4 boneless chicken thighs
• 1 lemongrass stalk, finely minced
• 10g ginger, pounded to a paste
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1 tsp sugar
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tsp fish sauce
• 1 tbsp neutral oil, for cooking

Mix together the lemongrass, ginger, garlic, salt, pepper, sugar, oyster sauce, light soy sauce, dark soy sauce, and fish sauce. Add the chicken thighs and coat well. Put in the fridge to marinate for at least 1 hour.

Heat oil in a large non-stick pan over high heat until very hot. Add the chicken and residual marinade and cook, until lightly caramelised on both sides. Remove and spread out on a plate to cool for 15 mins before placing in the fridge