Lemongrass Chicken Rice Bowl

Ingredients

Quantities are for one portion.

• 1stalk lemongrass, tough outer leaves removed, very finely minced
• 25 gsugar
• 20 gcucumber, sliced
• 1 tbspvegetable oil
• 70 gdry jasmine rice
• 150 gchicken thighs, cut into chunks
• 1garlic clove, minced
• 1 tspfish sauce

Method

1. In a bowl, toss the chicken thigh chunks with the very finely minced lemongrass, minced garlic, fish sauce, and sugar. Let the meat marinate.
2. Rinse the jasmine rice and steam it until fluffy. Keep warm.
3. Heat the vegetable oil in a wok or heavy skillet over medium-high heat.
4. Add the marinated chicken to the pan. Spread it out into a single layer.
5. Allow the sugar and fish sauce to caramelize and slightly burn against the hot metal before turning the chicken pieces.
6. Stir-fry until the chicken is cooked through, sticky, and coated in charred bits of lemongrass.
7. Mound the steamed rice in a bowl. Place the hot, sticky chicken on top and arrange the fresh cucumber slices on the side.