Thai Lemongrass Chicken

15 minutes cooking. Eat 2.

What you need:

1. 300grams Chicken breast

2. 2 tbsp Galanggal Lemongrass jam

3. 1 bird eyes chilli (optional)

4. 1 Kaffir lime leaf

5. 2 tbsp Oyster sos

6. 1 tsp grounded black pepper

7. 2 garlic cloves

8. 1 tsp Honey

9. Water

10. Salt

Methods:

1. Use the mortar and pestle to pound the garlic to a rough paste.

2. Remove the seed and cut chilis to thin slices.

3. Cut kaffir lime leaf to thin pieces.

4. Combine garlic paste, 2 tbsp Galanggal Lemongrass jam, chilis, kaffir lime leaf, oyster sos, black pepper together to a paste.

5. Rub the paste to chicken breast.

6. Let it sit to marinate for 1 hour.

Cooking:

1. Pan seared the chicken until a browned crust forms.

Browned crust formed and it also caramelised the marinated sauce.

2. Turn off the fire and transfer chicken in oven - 180c for 5 minutes.Do not discard the caramel that stick in the pan.You will need this to make a dipping sauce.

Continue cooking in the oven for about 5 minutes.

Preparing the dipping sos.

1. Add water to pan. Stir well.

2. Add 1 tbsp of Lemongrass jam. Stir well.

3. Add 1 tsp of honey.

4. Adjust the sauce thickness to your preferences.

Garnish with fresh basil or coriander. Enjoy!