Vietnamese stir fried chicken with lemongrass and chilli

Years ago as a Christmas present we received a set of small cookbooks published by Weidenfeld & Nicolson. Each book is themed and there's a wide selection from party cakes to Sichuan recipes. One of the books on Vietnamese cooking written by Nicole Routhier came in handy last week when we were looking for a recipe that uses Hoisin sauce. The recipe is for beancurd, we cooked it with pork tenderloin and also chicken, on which the recipe below is based.

Having read a few Vietnamese recipes for Dao Phu Xao Xa, we come to the conclusion that Routhier's is a variation and here we will also share our version of this dish.

For 4 people you will need:
450 g chicken, cut into cubes
12 dried Shiitake mushrooms, soaked in 200ml of boiling water for 30 minutes
1 medium banana shallots, or a small onion, thinly sliced.
4 tablespoons Hoisin sauce
2 tablespoons soy sauce
1 tablespoon tomato puree
2 fresh small red chillies, finely chopped
1 teaspoon of lemongrass paste (or 2 stalks of fresh lemongrass, peeled and finely chopped)
1 red pepper, seeded, and cut into 1-inch squares
1 green pepper, seeded, and cut into 1-inch squares
salt and pepper

Drain the mushrooms, and reserve the water. Mix the water with the Hoisin sauce, soy sauce, tomato puree, chillies.

Add 1 tablespoon vegetable oil to a frying pan. Fry the chicken pieces for 3 minutes until they're no longer pink. Remove to a plate and reserve in a warm oven.

Add another tablespoonful of oil to the pan and fry the shallot/onion and lemongrass on medium heat for a minute, then add the mushrooms and peppers, and fry another minute. Add the sauce and chicken pieces into the pan and simmer for another 2 minutes until the sauce is thickened.

Add salt and pepper to taste and serve with rice.

The sauce will have a thick, sour plum tang of the Hoisin sauce. It's delicious and rather moreish.

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