Step 1

Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.

Step 2

Minced the shallots, garlic, and ginger finely.

Step 3

Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.

Step 4

Combine all the ingredients in A. Marinate the chicken overnight.

Step 5

On the next day, pan-fry the chicken, skin side down for three minutes. Pan-fry the other side until the chicken is fully cooked.

Step 6

Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish. It can be served with steamed rice or as a stand-alone meal.

Step 7

To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.