Thai Butter Lemongrass Chicken

Ingredients

• 3 whole legs (remove skin, cut into small pieces or debone and cut into pieces)
• 40g butter
• 3 stalks lemongrass - use only white part. slice thinly
• 4-5 chili padi - slice thinly
• 6-8 kaffir leaves - slice thinly
• 1 1/2 tbsp tom yam paste (I used 1 small packet of  Adabi tom yam paste)
• 150ml water

      (A) Marinade

• 1 1/2 tsp salt
• 1 1/2 tbsp sugar
• 1 egg - lightly beaten
• 1 1/2 tbsp cornflour
• 1 1/2 tbsp flour
• 1/2 tsp sesame oil
• dash pepper

Method

1. Mix the marinade. 
2. Marinate the chicken in the mixture. Keep covered in fridge for about 1 hour
3. Melt butter in pan.
4. Pan fry chicken on low heat until golden brown.
5. Add in lemongrass, chili padi and kaffir leaves.
6. Stir fry till aromatic
7. Mix tomyam paste with 150 ml.
8. Add into the pan,.
9. Stir fry on medium heat until tomyam mixture boils. 
10. Lower heat and cover the pan.
11. Cook for about 3 minutes. Stir once a while.
12. Remove cover and continue frying until mixture is almost dry.

KashRating: 5 stars