Cambodian Lemongrass Chicken Stir-Fry (Cha Kreung Satch Moan) Recipe

Ingredients (17)

• 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced)
• One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced)
• Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced)
• 12 makrut lime leaves, preferably fresh, sliced very thinly crosswise
• 1 small shallot, peeled and sliced into thin rounds (25g once sliced)
• 5 medium cloves garlic, peeled (25g)
• 1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g)
• 1/2 cup (120ml) vegetable oil, divided
• 2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided
• One 3-inch piece fermented mudfish (35g), cut in half, divided (optional; see note)
• 2 teaspoons (10ml) Asian fish sauce, divided
• 1/2 teaspoon granulated sugar, divided
• 1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided
• 1 cup holy basil leaves, very tightly packed (40g), divided
• 4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided
• Kosher salt
• Steamed white rice