| INGREDIENTS (make 6 pieces of chicken thigh): |
| For the marinate: |
| 1. 6 boneless chicken thigh |
| 2. 1/2 big red onion, minced |
| 3. 2 tablespoon lemongrass, minced |
| 4. 1 clove garlic, minced |
| 5. 1 teaspoon ginger, minced |
| 6. 1/4 teaspoon white ground pepper |
| 7. 2 teaspoon light soy sauce |
| 8. 2 tablespoon fish sauce |
| 9. 1 lime, squeeze juice out |
| 10. 2 teaspoon vegetable oil |
| 11. 2 tablespoon sugar |
| 12. 2 stalk of scallion, white part only, finely chopped |
| For scallion oil: |
| 1. 2 stalks of scallion, green part, finely chopped |
| 2. 2 tablespoon vegetable oil |
| 3. A pinch of salt |
| METHODS: |
| 1. Marinate the chicken overnight. |
| 2. Prepare the scallion oil by pan fried the scallion with vegetable oil and salt, set aside. |
| 3. Pan fried the chicken until its fully cook. P/S: DO NOT TURN UNTIL THE CHICKEN HAS A BIT OF CHARRED LOOK. ONLY TURN AFTER THE CHICKEN DOES NOT STICK TO THE PAN. |
| 4. Drizzle with scallion oil. Serve with rice or noodle of your choice |
