Braised Chicken with Lemongrass and Chili

Prepare the aromatics: Finely mince the garlic, shallots, and fresh red chili. Trim the tough outer layers of the lemongrass, then thinly slice the tender white and light green parts.

In a large bowl, marinate the chicken with 1 tbsp fish sauce, 1 tsp sugar, 1 tsp minced garlic, 1 tsp minced shallots, and 1/2 tsp black pepper for at least 15 minutes.

Heat 2 tbsp cooking oil in a large pot or deep skillet over medium-high heat. Add the marinated chicken and brown on all sides for 5-7 minutes. Remove chicken and set aside.

In the same pot, add the remaining minced garlic, shallots, lemongrass, and chili. Sauté for 2-3 minutes until fragrant, being careful not to burn the aromatics.

Return the browned chicken to the pot. Add the remaining 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, and 150 ml water. Bring to a simmer.

Reduce heat to medium-low, cover, and braise for 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly. Stir occasionally.

Uncover and increase heat to medium-high for the last 5 minutes if you want to reduce the sauce further. Taste and adjust seasoning if needed.

Garnish with chopped green onions and serve hot with steamed jasmine rice.