Lemongrass Chicken

This recipe is delicious! But it will make your house smell fishy. I don't like the smell, but the taste is so good! Like my favorite Vietnamese restaurant. 

2 Tbsp oil 

4 chicken thighs, no bone, but skin on if you want it authentic (I take it off)*

1/2 - 1 stalk lemongrass, finely chopped, use only bottom whiter part

1 shallot, cut in half or quarters, and then cut finely

4 cloves garlic minced

2 Thai chili's, sliced finely (substitute a jalapeno)

Sauce:

2 Tbsp fish sauce

2 Tbsp sugar

2 Tbsp Tamari

This recipe is from Seonkyoung Longest from Asian at Home.

Her way (mine below): Slice the thighs into bite-size pieces and fry in hot oil until crispy on all sides. Drain off excess oil while keeping chicken in the pan. Add in the lemongrass, shallot, chili, and garlic and stir fry until softened. Add sauce and reduce heat stirring together about 5 minutes so flavors can meld.

Serve with cilantro leaves and Jasmine rice and cucumber slices. Other options are Thai basil, green onions, and lime slices.

*My way: Since I double this recipe, I cook the thighs on a cookie sheet in the oven until crispy and then pour the chicken juice off the cookie sheet into my skillet. If you do this, you don't need the oil because the chicken juice has fat in it. Simmer this with the remaining ingredients, except don't add sugar until you add the chicken. While this is happening, I let the chicken cool and remove skin and any fat or gross stuff and then give the remaining meat a chop and throw it into the sauce with the sugar and stir. Let simmer 5 minutes. Add cilantro leaves, stir, and serve over rice.