Recipe: Sticky grilled peanut and lemongrass chicken

Sticky grilled peanut and lemongrass chicken. Photo / Babiche Martens

Serves 4

800g chicken thighs, skin on
3 Tbs Chinese wine
2 Tbs lemongrass, finely diced
3 garlic cloves, crushed
2 tsp garlic, crushed
2 Tbs palm sugar, grated
1 Tbs fish sauce
2 tsp salt
3 shallots
1 Tbs peanut oil
To serve: spring onions, roasted peanuts, coriander and rice.

1 Heat a fry pan that has a tight fitting lid. When hot place in the chicken, skin side down, and as soon as the skin starts to go crisp, turn over.

2 Add the wine, lemongrass, garlic, palm sugar, fish sauce and salt. Cover, cook for 30 minutes.

3 Peel and finely slice the shallots. Heat a pan then add the peanut oil and fry the shallots until golden and crispy.

4 Serve the chicken with plenty of shredded spring onions, roasted peanuts, coriander and steamed rice.

* Check out Viva's brand new Facebook page, the place to find out what's hot in fashion, beauty, food, wine and design.