Thai Lemongrass Stir-Fried Chicken

Steps

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1. 1
   Clean the home-raised chicken thoroughly by rubbing salt all over to remove impurities, then rinse well with clean water until the water runs clear.
   ▶ ≈0:13
2. 2
   Cut the cleaned chicken into bite-sized pieces.
   ▶ ≈0:26
3. 3
   Slice the lemongrass thinly, prepare red chilies to taste, and mince the garlic.
   ▶ ≈0:34
4. 4
   Cut the galangal into small pieces, with about half reserved to be ground into a paste.
   ▶ ≈0:41
5. 5
   Grind and mix the lemongrass, chilies, garlic, and galangal together into a fragrant paste.
   ▶ ≈0:47
6. 6
   Heat a wok or large pan, add oil, then add the spice paste and stir-fry until very fragrant.
   ▶ ≈0:54
7. 7
   Once the paste is fragrant, add the chicken pieces and stir-fry briefly until the chicken begins to cook through.
   ▶ ≈1:06
8. 8
   Add 2 tablespoons of Maggi reduced-sodium sauce and 3 tablespoons of Maggi reduced-sodium oyster sauce, mixing well with the chicken.
   ▶ ≈1:19
9. 9
   Pour in 250 ml of water, cover the wok, and simmer for about 20 minutes until the liquid reduces noticeably, indicating the chicken is fully cooked.
   ▶ ≈1:34
10. 10
    Add the remaining sliced lemongrass, red shallots if using, and kaffir lime leaves, then stir-fry briefly to fully blend the aromatics.
    ▶ ≈1:53
11. 11
    Stir-fry for another moment to fully meld all the flavors together, then turn off the heat and serve.
    ▶ ≈2:05