Chicken stir-fry with turmeric and lemongrass

Ingredients

• 2 chicken legs
• 1 teaspoon of sugar
• 1 teaspoon of powdered broth
• 2 teaspoons of turmeric
• 1 tablespoon of oyster sauce
• salt, pepper
• 4 shallots
• 2 stalks of lemongrass
• 2 hot peppers
• 2 tablespoons of oil
• 30 grams of peanuts
• 1 tablespoon of white sesame seeds
• 2 green chilies
• One small bunch of cilantro

Cut the chicken into bite-sized pieces and marinate it for 15 minutes with the sugar, broth, turmeric, oyster sauce, salt, pepper, and chopped shallot.

Chop the remaining shallots and lemongrass; remove the seeds and finely chop the hot peppers; slice the scallions and cilantro.

Dry-roast the peanuts and sesame seeds, then crush the peanuts.

Sauté the shallots and lemongrass in the oil until they are lightly browned.

Add the chicken and cook until it is firm, then add the hot peppers.

Once the chicken is cooked, adjust the seasoning as needed.

Add the scallions, cilantro, sesame seeds, and peanuts, mix well, and serve.