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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.