- 5 tbsp vegetable oil
- 3 cloves garlic, peeled and finely chopped
- 3 stalks lemongrass
- 1.5 lbs boneless skinless chicken breast, cut into 3/4 inch cubes
- 2 tbsp Chinese cooking rice wine
- 1 tbsp tapioca starch
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp palm sugar
- 4 tbsp water
- 3 green onions, cut into one inch pieces
Peel the outer leaf off the lemongrass. Cut and discard everything about five inches above the base of the stalks. Chop the stalks into very thin circular segments, and then mince thoroughly to give a pile of small fragments: this is necessary, as if it is not finely chopped, lemongrass does not lend itself well to chewing and digestion.
Mix the chicken with the rice wine and starch in a bowl.
Heat the oil in a wok over medium-high heat. When hot, add the garlic and the lemongrass and fry in the oil for two minutes, stirring constantly.
Add the chicken mixture and cook for two minutes. Then stir in the soy sauces, the oyster sauce, the palm sugar, and the water, and cook for two more minutes. Finally, add the green onions and stir-cook for thirty more seconds.
Remove from heat and serve with jasmine rice.