Gai Sai Takrai
chicken with lemongrass

250 gr chickenbreast
2 tbsp lime juice
2 tbsp fish sauce (nam pla)
2 tbsp chicken stock
3 dried rawits (chilies)
3 red rawits (chilies)
1 tsp palm sugar
5 kaffir lime / jerut purut leaves
3 cloves garlic
2 lemongrass
1 shallot
1 onion, small
1 spring onion
2 tbsp oil

Cut the chicken in small pieces. Mix the fish sauce with the lime juice and marinate the meat with it for at least 1 hour. Cut the onions, the shallot, the garlic, the lemongrass and the rawits fine. Pound the dried rawits fine. Heat in a wok the oil and fry the shalot, the oinions, te garlic, the dried rawits, the rawits and the lemongrass for 2 minutes. Then add the chicken with the marinade and fry it until the chicken start to colour. Then add the remaining ingredients and fry the chicken until its done.

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