Hot Chilli Chicken with Ginger and Lemon Grass

Also known as Ga Xao Xa Ot. You can use duck legs instead of chicken if you want. This is a favourite of mine and has been served to many guests.Hot Chilli Chicken
4 to 6
Preparation Time:
1 hours


  • 3 chicken legs (thighs and drumsticks)
  • 1 Tbsp vegetable oil
  • 1 piece fresh giner, 2cm long, peeled and finely chopped
  • 1 crushed clove garlic
  • 1 small red chilli, finely chopped
  • 1 piece lemon grass, 5cm, shredded
  • 150ml chicken stock
  • 1 Tbsp fish sauce
  • 2 tsp sugar
  • 1/2 tsp salt
  • juice of 1/2 lemon
  • 50g raw peanuts
  • 2 spring onions, shredded
  • 1 zest of mandarin
  • 2 Tbsp chopped mint
  • rice or rice noodles, to serve
Cooking Instructions
  1. Using a cleaver or large knife, chop through the narrow end of the drumsticks. Remove the jointed parts of the drumsticks and thigh bones, then remove the skin.
  2. Heat the oil in a large wok. Add chicken, ginger, garlic, chilli and lemon grass and cook for 3-4 minutes. Add the chicken stock, fish sauce, sugar, salt and lemon juice. Cover and simmer for 30-35 minutes.
  3. To prepare the peanuts for the topping gently roast the until evenly brown for about 2-3 minutes. Put the nuts on a clean cloth, rub briskly to remove the red skins.
  4. Serve the chicken scattered with roasted peanuts, shredded spring onions and the zest of a mandarin. Serve with rice or rice noodles.
The Complete Chinese and Asian Cookbook