Poulet a la Citronelle (Lemongrass Chicken)

You will need:
4-5 pieces of free range chicken thigh (or a mixture of breast/drumstick/thigh)
4-5 cloves of garlic, peeled and roughly chopped
4 stalks of lemongrass, washed, and cut into 2 inch pieces, and bruised
1 brown onion, chopped into small cubes
1 tsp sambal olek or 1 fresh chilli, chopped
fish sauce
dark soy sauce
rice bran oil or coconut oil for frying

Score the skin of your chicken and place into a bowl. Add 1 clove of garlic, 1 tbsp fish sauce, and 1 tbsp soy sauce in and mix it together with your hands. Leave out for 15mins to marinade.

Heat 2 tbsp oil on high and sweat your remaining garlic with the onions and lemongrass in a deep frypan. Once the onion is soft and translucent, push everything to the edge of the pan and lower your chicken in, skin side down to brown. Fill the marinade bowl with 1 cup of water to get every last bit of the marinade, and pour into the pan. It should almost cover the chicken. Add 1 tsp sambal olek or the fresh chilli at this point. Pop a lid on and bring to the boil before lowering to a simmer for 20mins.

Serve with white rice and plenty of the gravy. Be careful not to eat the tough lemongrass which is there for flavour.