Lemongrass Chicken Rice

My brother grow a lot of Lemongrass in our backyard garden,  and it's me and sister's duty to find the best way to use it.

Actually it's one of my favourite herb, I really love its smell. But the fact is eating a lot of it is not every one's choice ^^". Like this time, I use it to make "Lemongrass Chicken Rice", because mine is fresh and soft, I can put a load of it into this dish without any problem. You can use more or less Lemongrass, it's your decision but if you can't find very fresh and soft one, go for less amount is better as it will be too tough to chew.
This one dish dinner can be made in one pan (I use French buffet), because you cook everything even the rice in the pan. I use short grain rice, so I have to soak it in a water for 30 minutes before cooking but if you use Jasmine rice you can cook it straightaway. After turn off the heat, just wait for the rice to cook (the heat still works in the pan), don't rush at this stage.
Serve it with lemon wedge and more fish sauce if you like ^^.

 Lemongrass Chicken Rice

Serve 2 

400g ................................ Boneless chicken thighs, cut into pieces
2tsp .................................. Fish sauce (A)
1/2tsp ............................... Finely chopped garlic
1 1/2tbsp .......................... Lemon juice
.......................................... Ground pepper 

180ml ............................... Rice*
200ml................................ Water
15g ................................... Finely sliced lemon grass (A)*
1/2tsp ............................... Fish sauce (B)
.......................................... Salt and pepper 
1 1/2tbsp............................ Oil, for frying

For serving
10g ................................... Finely sliced lemon grass (B)*
.......................................... Coriander
.......................................... Lemon 
.......................................... Salt or Fish sauce and pepper, to taste

*Note: If using short grain rice (or Japanese rice), rise and soak in the water for 30 minutes before using.
You can add less lemongrass if you want, ^^. I love the taste of it so I use this amount.

 Rise and soak the rice for 30 minutes before using.

 Put chicken, fish sauce (A), finely chopped garlic, ground pepper and lemon juice into a bowl, mix them together and let the chicken marinate for 30 minutes.

Place the pan (the one that has a lid ^^, mine is 22cm pan), over the medium heat.

Put oil into the pan, when the oil becomes hot place the chicken piece into the pan. Cook until lightly brown, you will get a lot of chicken fat oil from the chicken skin.

Remove the chicken pieces. Turn off the heat.

 Have ready the finely sliced lemongrass.

Drain the rice from the water (if you soak it), and pour into the pan.

Stir until the oil cover all the rice, and put the lemongrass (A) into the pan, stir to combine.

 Pour the water into the pan, season with fish sauce (B), salt and pepper, and put the chicken pieces back into the pan.
Turn on the heat to medium.

 Let it becomes boil.

Lower the heat and cover the pan with the lid, simmering for 12 minutes.
Turn off the heat and let the steam inside the pan continue cooking the rice for 10 minutes more.

Serve hot with lemon, coriander and more salt and pepper if you want.

Lemongrass Chicken Rice