| Chicken, Chilli and Lemon Grass |
 | 1 small roasting chicken | |
3 or 4 stalks lemon grass | |
3 spring onions | |
2 or 3 cloves garlic | |
salt | |
2 tablespoons oil | |
3 or 4 fresh red chillies, seeded and chopped | |
extra black pepper to taste | |
1 half cup fresh coriander, finely chopped | |
2 tablespoons fish sauce |
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| Method |  |
Cut chicken into small serving pieces, Chinese style. Remove outer leaves of lemon grass and finely slice the tender white part at the base of the stalks. Bruise with the handle of a cleaver. Finely slice the spring onions including the green leaves. Mix the chicken with the garlic, pepper, lemon grass, half the coriander and spring onions and set aside for 30 minutes.
Heat a wok, add oil and when oil is hot, add the chicken mixture and stir fry until the chicken is browned. Add the chillies and salt, cover and cook on a medium heat for 10 more minutes until chicken is cooked. Stir well. Add fish sauce and toss to distribute evenly, then serve with rice or noodles sprinkled with the remaining coriander.
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