Lemon Grass and Chilli Chicken

A similar version of this recipe from Luke Nguyen's "Secrets of the Red Lantern" can be found at http://www.sbs.com.au/food/recipe/8167/Lemongrass_chilli_chicken_(ga_xao_xa_ot)/page/4/noperpage/8
The only differences between the two recipes are that the one in the book uses pickled chilli to marinate the chicken in and then one birds eye chilli when stir frying, the book only uses 2 cloves of garlic to marinate and doesn't add more when stir frying and instead of young coconut juice uses Asian chicken stock. Otherwise they are exactly the same.
To make this dish you marinate the chopped chicken thighs in fish sauce, sugar, lemongrass, pickled chilli and garlic for at least 4 hours. You then fry some chilli and lemon grass before adding the chicken. Once the chicken is sealed you add the Asian chicken stock and simmer for 5 minutes. Serve with steamed jasmine rice and coriander leaves.
Another easy, tasty Vietnamese dish.
Rating 8-9 out of 10.