The chicken in this tangy dish is covered with flavorful chunks of garlic, ginger, and lemongrass. Its easy to make, and its strong flavor complements rice and steamed vegetables.
Lemongrass comes in thick, tough stalks, but the inside is tender. Cut off the tough bottoms and outer layers, and mince the inner core.
Add cilantro root, wild lime leaves, ginger, and garlic (all minced or ground into paste) and soy sauce to the mixture, and combine it all in a bag with the chicken. If you don't have cilantro root and/or wild lime leaves, you can substitute lemon or lime zest and/or juice to add some extra layers of citrus flavor. Let it marinate for a few hours.
All that's left to do is fry up the chicken!
I ate this with baby bok choy, avacado, and rice, and the leftovers in a sandwich. Dishes like this make excellent leftovers, because the meat can be added to fried rice, noodles, eggs, or a quesadilla to add some protein and flavor.