Chicken

Ingredients

1 kg chicken thighs, skin-on
3 tbsp oyster sauce
3 tsp sesame oil
3 tsp fish sauce
½ tsp sugar
4 tbsp lemongrass, minced
6 cloves garlic, minced

Method

In a large bowl mix 3 tbsp oyster sauce, 3 tsp sesame oil, 3 tsp fish sauce, ½ tsp sugar, 4 tbsp lemongrass, minced
Add 1 kg chicken thighs, skin-on
Marinate for at least 30 minutes
Pan cook, skin side down

Chicken Sauce

Ingredients

6 tbsp water
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp fish sauce
½ tsp sugar

Method

Add all ingredients to the pan the chicken was cooked in
Stir to combine and heat until thickened (1-2 mins)
Pour over chicken

Dressing

Ingredients

4 tbsp fish sauce
4 tbsp sugar
6 tbsp warm water
2½ tbsp lime juice
2 cloves garlic, pressed
1 bird's eye chili, thinly sliced

Method

Combine all incredients and stir until dissolved

Pickled Carrots

Ingredients

6 tbsp rice wine vinegar
3 tbsp hot water
3 tbsp sugar
1 carrot, peeled and grated

Method

Combine 6 tbsp rice wine vinegar, 3 tbsp hot water, and 3 tbsp sugar
Stir until dissolved
Add the 1 carrot, peeled and grated and pickle for at least 15 minutes

Serve

Ingredients

100 g vermicelli noodles
1 bunch mint
1 bunch coriander
1 lettuce

Method