Chicken Recipes - Chicken Citronelle

Ingredients

• 750g (1 1/2 lb) chicken pieces (breasts and thighs)

• 1 stalk lemon grass, finely chopped

• 1 1/2 cups boiling water

• 3 egg whites

• corn-flour (cornstarch)

• oil

• 8 spring onions, shredded

• 4 cloves garlic crushed

• 1 small lettuce

• 2 tsp salt

• 1/2 tsp white pepper

• 2 tsp sugar

• fresh coriander leaves

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Method:

1. Cut chicken into 5 cm (2 inch) pieces. Steep lemon grass in boiling water for 30 minutes. Sprinkle chicken with corn-flour (cornstarch) and brush with beaten egg white.

2. Heat 2.5cm (1 inch) oil in a frying pan and when almost at smoking point, put un chicken pieces and fry until crisp and golden. Turn once or twice. Lift out and drain, keeping warm.

3. Pour off all but 2 tablespoons oil. Fry spring onion and garlic for 3 minutes. Return chicken to the pan and pour on lemon grass and water. Bring to the boil, turn heat down and simmer, covered, until chicken is tender.

4. Wash lettuce and arrange on a large serving plate. Lift out chicken pieces and place on the lettuce. Season sauce with salt, pepper and sugar and thicken with a little corn-flour (cornstarch). Pour over the chicken and garnish with coriander leaves.