Method

Discard the fat and cut the chicken thigh fillets into bite-size pieces.  Combine the fish sauce, sugar, half the lemongrass, pickled chile, and garlic in a bowl.  Mix well to dissolve the sugar, then fold the chicken pieces through the marinade and refrigerate for 4 hours, or overnight.

Place a large saucepan over medium heat, put in the oil, remaining lemongrass, and sliced chile.  Fry until the lemongrass starts to brown, then add the chicken to the saucepan.  Stir and seal on all sides, add the onion and continue to fry for 2 minutes, stirring occasionally.  Add the chicken stock and cover the pan with a lid, decrease the heat slightly, and cook for 5 minutes.  Remove the lid, increase the heat, stir and reduce the liquid slightly, then turn out into a serving bowl.  Garnish with the cilantro and serve with jasmine rice.

Serves: 4 as part of a shared feast

Recipe reprinted with permission from ©Pauline Nguyen, Luke Nguyen and Mark Jensen, Secrets of the Red Lantern, published by Andrews McMeel click for book review

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Many Thanks to the Red Lantern Restaurant for sharing their astounding recipes.