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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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300 grams chicken, cut into pieces
2 red chile peppers, sliced diagonally
1 tablespoon oyster sauce
2 tablespoons fish sauce
1 tablespoon sugar
cilantro leaves for garnish
cooking oil
For the Paste:
8 to 10 chiles
3 red shallots
1 tablespoon garlic
½ cup sliced lemongrass
½ cup kaffir lime leave, finely sliced
Grind garlic, red shallot, ⅓ cup lemongrass, chile, and ⅓ cup kaffir lime leaves in a mortar and pound until mixed thoroughly (or use food processor).
Heat oil in a wok over medium heat. Add the paste. Stir until golden and aromatic. Then add chicken and continue stirring until nearly done. Season with fish sauce, oyster sauce and sugar. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
Transfer to a serving plate. Sprinkle with sliced kaffir lime leaves, sliced lemongrass and red chile pepper. Garnish on top with coriander leaves and serve immediately with hot steamed rice.