Chicken lacquered lemongrass

Chicken lacquered lemongrass and candied shallots

Asian dish with caramelized chicken stems in a nuoc man, ginger and lemongrass sauce with candied shallots, a delight revisited!

Ingredients for 2 people:

• 350 gr of chicken aiguillettes
• 1 small carrot
• 3 radishes
• 8 sculls
• fried onions / peanuts in pieces
• leaves of coriander or verbena lemongrass
  Lemongrass caramel sauce
• 100 gr of sugar
• 1 c to S of water
• 2 sticks of lemongrass
• 4 cm of ginger
• 3 c to S soy
• 2 c to S of nuoc man

Cut the carrot sticks and blanch them for 2 minutes in boiling water, cut the radish and lemongrass slices, removing the violet center part of the stem tip (it's bitter), rap the ginger, reserve it all.

Cut the chicken into small pieces and set aside in a cool place.

Cut the shallots in half and then in 4, removing the heart, in oil to brown them well and candied, this cooked very quickly it will be necessary to mix regularly.

Make the caramel lemongrass sauce: make a caramel with 100 gr of sugar and 1 tbsp of water out of the heat, add the nuoc mango and soya, mix well to melt the sugar crystals, add the lemongrass slices and the piece of raped ginger.

Add the chicken to the sauce and cook in it, increase the heat to thicken the sauce but not too much and also add the candied shallots.

Add rice to plates with a little nem sauce, add chicken and sauce, sprinkle carrot sticks on top, radish slices, lemongrass or coriander leaves and fried onions.