Butter Lemongrass Chicken Thai-Style

Ingredients

• 2 chicken whole legs (, skin removed, cut into pieces, 500g)
• 28 g butter (room temperature)
• 1 tablespoon lemongrass (chopped)
• 1 teaspoon bird's eye chili (or chili padi, chopped)
• 1 teaspoon kaffir lime leaves (chopped)
• 1 tablespoon tom yam paste
• 100 ml water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 egg (beaten)
• 1 tablespoon cornflour
• 1 tablespoon all-purpose flour
• 1/2 teaspoon sesame oil
• 1/2 teaspoon white pepper

Instructions

1. 1

   Mix chicken pieces with marinade. Leave to marinade for at least 1/2 hour.

2. 2

   Mix tom yam with the water.

3. 3

   Heat up a wok or non-stick pan. Then melt butter in pan. Add in chicken pieces and pan fry on low heat until golden brown.

4. 4

   Add in chopped lemongrass, bird's eye chili, kaffir lime leaf. Stir fry until aromatic.

5. 5

   Then add in the tom yam solution and continue to fry until all the liquid has been absorbed and the chicken is dry. Dish up and serve warm with steamed rice.