Cut the chicken into 2-3cm cubes and mix with the lemon juice and zest, saving a little zest to garnish, and marinate for 10 minutes.
Make a small slit in each chuck of chicken, bruise the lemongrass by tapping it with the back of a spoon, then thread the chicken onto the stalks.
Steam for 12 minutes, then add the pak choi around the chicken or in another steamer tier on top and steam for 3 more minutes until the chicken is cooked through with no pink showing.
Discard the lemongrass stalks and season with pepper. Serve with noodles or rice, and chilli sauce (optional), or stuff into pita bread with chilli sauce.
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