2 cloves garlic
2 lemon grass stalks
3 pieces scallions
560 g shredded chicken meat
2 tbsp light soy sauce
1 tbsp sugar
1 tbsp fish sauce
1 tbsp freshly squeezed lime juice
1 cup light beer
  black pepper
  oil for frying


3 dl jasmine rice
3 tbsp dry - roasted peanuts
3 tbsp toasted sesame seeds
  To serve: fresh herbs such as coriander and Thai basil, green lettuce, bean sprouts, nicely shopped fresh chilli and lime wedges


Cook the rice according to the package instructions. Chop peanuts and mix with sesame seeds. Mix with rice. Peel and slice the garlic thinly. Remove the outer rind of the lemon grass and chop the rest. Shred the lettuce onion. Fry the garlic soft in a little oil, add lemon grass and cook about 2 minutes to. Lift up the garlic and lemongrass from the pan and set aside. Add more oil to the pan and fry the chicken finished on high heat for about 5 minutes. Put down the scallions, garlic and lemon grass. Add soy sauce, sugar, fish sauce, lime juice and beer and let everything gets hot. Season with pepper. Serve with rice and salad mixed with bean sprouts and herbs and chilli and lime wedges.