Lemongrass Chicken
40 minutes
1 plate of Lemongrass Chicken
Lemongrass is a well-liked and fragrant herb frequently seen in Southeast Asian cooking. The addition of lemongrass to this meal gives it a zesty and aromatic flavour that improves its overall flavour.
Nutrition Value in 1 Serving
Calories
182.6 kcal
Carbohydrate
9.7 g
Protein
19.0 g
Fat
7.5 g
Sodium
616.6 mg
Ingredients A:
| 6 pcs | Chicken, cut into small |
| 1 tsp | Turmeric powder |
| Enough | Cooking oil |
| 2 sticks | Lemongrass, julienned |
| 3 strands | Kaffir lime leaves |
| 1/4 cup | Tamarind paste juice |
| 1¾ tsp | AJI-NO-MOTO® |
| 3/4 tsp | Salt |
Ingredients B: blend well
| 2 inches | Ginger |
| 6 pcs | Red chili |
| 3 pcs | Bird eyes chili |
| 3 sticks | Lemongrass |
| 4 pips | Garlic |
| 3 nos | Red onion |
| 1 inch | Turmeric |
| Enough | Water (if necessary) |
- Marinate the chicken with turmeric powder then fry until half cooked, set aside.
- Heat some remaining oil, sauté the lemongrass until fragrant and add in the blended ingredient (B), stir fry it until the oil separates.
- Add in kaffir lime leaves and tamarind paste juice.
- Add in the fried chicken, mix well until the gravy is reduced and the chicken is cooked. Add water if necessary.
- Season with AJI-NO-MOTO® and salt. Ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 17% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
