Ingredients

• 1 800 gm chicken
• 1 tbsp cracked green peppercorns
• 8 stalks lemongrass (lower stalks only)
• 8 garlic cloves, crushed
• 2 tbsp oil
• 1 tsp salt
• 3 tbsp vinegar
• 2 tbsp patis
• 1 bird’s eye chili
• 1 cup stock (or as needed)
• a pinch of sugar

Method

1. Pound the stalks of lemongrass with the back of a knife.
2. Marinate the chicken with lemongrass over night.
3. Sauté garlic in oil, add chicken and cook until golden brown.
4. Add vinegar but do not stir.
5. Add peppercorns, salt, patis, sugar and chili. Simmer to cook.