Ingredients:

1/2
1
1 stalk
1/4
1 tbsp
1/3 cup
5 cloves

Marinade:
2 tbsp
2 tsp
3/4 tsp
2 tsp

Sauce:
1/2 tsp
1 tsp
1 tbsp
 

chicken (about 750 g)
chili
lemongrass
dried tangerine peel
oil
water
shallot

fish gravy
dark soy sauce
granulated sugar
corn flour

caltrop starch
dark soy sauce
water
 

Method:

1. Crosscut chili. Trim hard tissue off lemongrass. Cut into shreds. Soak and shred dried tangerine peel.

2. Wash chicken. Wipe dry and chop up. Add marinade ingredients. Mix well. Put in chili, lemongrass, tangerine peel and oil. Stir well. Marinade for 2 hours. Scald in boiling oil. Dish up. drain well.

3. Heat earthen pot. Add 1/2 tbsp of oil. Saute shallots until fragrant. Put in chicken and water. Bring it to the boil. Then turn to low heat. Simmer for about 15 minutes until chicken is cooked. Add sauce ingredients. Stir well. Serve in pot.