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1
Make the Chile Paste: Combine the peppercorns and annatto seeds in a spice grinder (or use a mortar and pestle) and grind coarsely.
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2
Set aside.
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3
In a small saucepan, combine the shallots and oil over medium heat and cook, stirring frequently, for about 6 minutes, until the shallots are light gold.
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4
Add the garlic and cook, stirring frequently, for about 4 minutes longer, until the garlic and shallot are lightly browned.
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5
Stir in the red pepper flakes and the peppercorn-annatto mixture, mixing well.
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6
Add the wine, sugar, and soy sauce and continue cooking, stirring, for 1 minute longer.
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7
Remove from the heat and let cool completely.
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8
This will make a lot more than you will need for making the Lemongrass Chicken.
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9
Store the remainder in an airtight container in the refrigerator.
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10
Lemongrass Chicken: In a small bowl, whisk together fish sauce, stock, and sugar until the sugar has dissolved.
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11
Set aside.
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12
Heat a wok over high heat until hot; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact.
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13
Add 1 tablespoon oil and heat until shimmering but not smoking.
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14
Add the chicken and cook, turning occasionally, for 3 to 4 minutes, until lightly browned on both sides.
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15
Remove chicken from wok.
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16
Return wok to heat and add 1 tablespoon oil.
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17
Add the onion and cook, stirring occasionally, for about 2 minutes, just until softened.
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18
Add the garlic, lemongrass, and jalapeno chile and cook for 30 seconds longer.
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19
Add the wine and deglaze the pan, stirring to dislodge any browned bits.
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20
Add the chicken back to the wok.
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21
Add the fish sauce mixture, chile paste, and scallions to the pan and continue cooking for 1 minute more, until the scallions have softened slightly and the chicken is cooked through.
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22
Transfer to a serving dish and garnish with the peanuts.
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23
Serve immediately.
