Cut the chicken into bite-sized pieces. In a wok or saucepan, gently
fry the garlic and half the lemongrass in the oil until soft, then
add the chicken pieces and cook until it no longer looks raw.
Add the turmeric and half the fish sauce, and cook for a few seconds,
stirring quickly. Add the onion, and cook until soft and beginning
Add the remaining lemongrass and fish sauce, and the sugar, chillies
and black pepper, and cook for a few seconds, then add the stock,
bring to boil and simmer for 3 minutes.
||Cloves Garlic, finely chopped
||Sticks Lemongrass, finely sliced
|1 tsp||Turmeric, ground|
|2 tbs||Fish Sauce|
|2||Red Chillies, finely sliced|
|0.5 tsp||Black Pepper, ground|