Tinoransak Chicken

• Prepare and peel of the spices to be grinded, Chop in smaller pieces if necessary: shallots, chillies and ginger.
  
• Put all ingredients for the paste in a blender or wet grinder and grind just roughly.
  
• Prepare and slice onion, lemon grass, kaffir-lime leaves and spring onions.
  
• Heat 3 tbsp oil in a wok or shallow pan over medium-high heat. Add the grinded spices, sliced lemon grass, kaffir-lime leaves & ginger.
  
• Sautee and by stirring all the time until fragrant & well cooked (it takes about 3-5 minutes).
  
• Add the sliced onions and stir until just soft/wilted.
  
• Stir until soft.
  
• Add the chicken filet and stir to mix and until the chicken becomes harder and it's colour turns to whiten.
  
• Add the water, salt & sugar. Stir to mix.
  
• Add sugar.
  
• Reduce the heat and cover the pan. Cook over medium heat until the chicken becomes tender.
  
• Add the spring onions and sweat/thai basil.
  
• Cook briefly until the leaves just wilted.
  
• Adjust the taste. Add salt or sugar if necessary. Remove from heat & rerve hot with rice.
  

Note & Tips

• Instead of chicken filet, you can also use bone-in chicken part such as chicken wings, chicken breast or whaterver you prefer and cut in smaller pieces to obtain the best taste.