|Simmered Ginger Chicken|
|Stirfry your chicken on high fire untill golden brown|
(I used 4 drumsticks, and 12 small drumlets)
|Stirfry 4 chopped onions, 6 cloves of garlic and 7 to 9 cm of ginger pounded to paste and 2 lemongrass stalks cracked|
|Add a handfull of white sugar, 2 bay leaves and chili pepers (fresh or dry, chopped. i used 2 dried)|
|Add 500 ML of water, 2 chicken stock cubes, 6 spoons of fish sauce, 6 spoons of sugar, and black peper|
readd the chicken.
|Put a lid on your wok and let it simmer slowly for about 25 minutes.|
occasionally stir it. (if you like your sauce very thick, dont add the lid on the wok!)
|After 25 minutes taste the sauce if it needs anything. now let it simmer for about 15 minutes without the lid.|
|before i served up i added some chopped green onion through the sauce and chicken parts.|
(so its not lemon grass u see here!)
Delicious with fresh rice!