Method

Cut the chicken into bite-sized pieces. In a wok or saucepan, gently fry the garlic and half the lemongrass in the oil until soft, then add the chicken pieces and cook until it no longer looks raw.

Add the turmeric and half the fish sauce, and cook for a few seconds, stirring quickly. Add the onion, and cook until soft and beginning to brown.

Add the remaining lemongrass and fish sauce, and the sugar, chillies and black pepper, and cook for a few seconds, then add the stock, bring to boil and simmer for 3 minutes.