A Vietnamese dish inspired by the fast moving wok of a classic Shaking Beef.
Heat a wok as hot as possible
Dice each chicken breast into 6 large pieces.
Dust with the cornflour.
Add the sesame oil, followed by the chicken and place the lid on top for 2-3 minutes, constantly moving the wok to stop it from burning.
Lift the lid and add the lemongrass, lime leaves, garlic and red onion, refit the lid for another 2-3 minutes.
mix together the palm sugar, fish sauce, rice vinegar, mirin and tamarind in a bowl and stir to dissolve the sugar. Raise the lid of the wok and add the turmeric then give a good stir(or shake), now add the sauce ingredients and cover again.
Now switch the heat off and leave to finish cooking in the residual heat, about 5-10 minutes.
After a rest, lift the lid and cut open the largest piece of chicken you can find, preferably a piece with the bone to double check its cooked.
If so, finish with the coriander and serve with steamed Jasmine rice or a peppery salad.
«If you can obtain fresh turmeric, use this instead. A piece about the size of your pinky finger, freshly grated is much more authentic.»