Ingredients:

• 1 Chicken with skin, cut into 8 pieces
• To Marinade:
• 2 stalks Lemon grass-chopped
• 1 inch chopped Ginger
• 3 tsp – chopped Garlic
• 1 chopped Onion
• 3 tbsp – chopped coriander stems
• 1 tbsp – grated Jaggery
• 120 ml – Coconut Milk
• 2 tbsp – fish sauce
• 2 tbsp – soya sauce
• For mixed vegetable base:
• 100 gm – Bean sprouts
• 100 gm – baby Corn
• 6 tbsp – vegetable/chicken stock
• 2 sliced Tomatoes
• 2 peeled and sliced Carrots
• 2 tbsp – oil
• 1 or 2 whole red chillies2 tbsp – spring onions-cut into 1 inch lengths
• 1/2 inch grated Ginger
• 1 chopped Capsicum
• 2 tbsp – beans
• 1 tsp – Sugar
• pepper to taste
• salt to taste
• To Garnish:
• Lemon wedges
• sliced Red Chillies

Method:

1. To make the marinade, blend all ingredients together.
2. Pour over the chicken pieces and leave for three to four hours.
3. Bake chicken on rack over a baking tin at 200 Centigrade for 25 minutes.
4. Baste regularly with marinade.
5. To prepare the vegetables, heat the oil in a large pan.
6. Stir-fry chillies, spring onions and ginger for one minute.
7. Add remaining vegetables and fry for two minutes.
8. Season well, sprinkle on the sugar and pour in the stock.
9. Serve with the chicken, garnished with lemon wedges and red chillies.