Gà Xào Sả Ớt (Lemongrass Chili Chicken)

Method

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1. 1Peel the tough outer layers off the lemongrass and use only the pale bottom 10 cm. Slice it into thin rings, then mince as finely as you can with a knife; coarse pieces stay woody.
2. 2Toss the chicken with half the lemongrass and garlic, the fish sauce, half the sugar, the turmeric and pepper. Leave for at least 15 minutes.
3. 3Heat the oil in a wide pan over medium heat. Fry the remaining lemongrass and garlic with the shallot and chili for 2-3 minutes until golden and very fragrant, taking care not to burn them.
4. 4Turn up the heat, spread the chicken in a single layer and leave it untouched for 2-3 minutes until browned underneath. Then stir-fry for 3-4 minutes more.
5. 5Sprinkle in the remaining sugar and stir for 1 minute; the chicken should take on a glossy, caramel-colored coating.
6. 6Add the water, cover and simmer over low heat for 5-7 minutes. The chicken should be cooked through and the sauce thick enough to cling; if it's still watery, uncover and cook 1-2 minutes more.
7. 7Stir in the spring onions and take off the heat. Scatter with cilantro and a little black pepper and serve with hot rice.