1 chicken, about 1,5 kg, split into 8 parts
4 thick stalks of lemon grass
4 spring onions, chopped
4 black peppercorns, crushed
2 tbs vegetable oil
1 fresh green chilli pepper, deseeded and finely sliced
4 tbs water
2 tsp fish sauce
1 fresh red chilli pepper,cut into narrow strips, for garnish
Make a couple of shallow cuts into each chicken piece with a sharp knife. Arrange the pieces in one layer in a shallow dish.
Bruise the top part of the lemon grass stalks and set aside. Chop the lower halves and then grind them in a mortar with the spring onions and peppercorns. Spread over the chicken pieces and into the cuts. Cover and let stand for 2 hours.
Heat the oil in a wok, add the chicken pieces and cook for about 5 minutes or until lightly browned, stirring occasionally. Add the green chilli, the bruised lemon grass pieces and the water. Put a lid on the wok and simmer slowly for about 25-30 minutes, until cooked. Stir in the fish sauce. Put the chicken pieces on a heated serving platter and sprinkle the red chilli strips on top.