Vietnamese Lemongrass Chicken

Name: Vietnamese Lemongrass Chicken
Cuisine: Chinese
Ingredients: 600 g Chicken breast/thigh, deboned & cut into cutlets of 3-4 cm; 1 tbsp TUMIX® Ikan Bilis (Anchovy) Seasoning; 1 tbsp Water; 2 tsp Lime juice; 3 cloves Garlic, finely crushed; 1 packet SERI-AJI® Yangchow Fried Rice Mix; 1 tbsp Meat curry powder; 2 tbsp Sugar; 3 tbsp Water; 3 tbsp Cooking oil; 2 Lemongrass (soft part only), finely chopped; 3 Shallot, thinly sliced; 3 Red chilli, seeded & finely chopped; Enough Salt; 1 stalk Spring onion, for garnishing

Recipe Description

Ingredients

Ingredients A:

600 g	Chicken breast/thigh, deboned & cut into cutlets of 3-4 cm
1 tbsp	TUMIX® Ikan Bilis (Anchovy) Seasoning
1 tbsp	Water
2 tsp	Lime juice
3 cloves	Garlic, finely crushed
1 packet	SERI-AJI® Yangchow Fried Rice Mix
1 tbsp	Meat curry powder

Ingredients B:

2 tbsp	Sugar
3 tbsp	Water
3 tbsp	Cooking oil
2	Lemongrass (soft part only), finely chopped
3	Shallot, thinly sliced
3	Red chilli, seeded & finely chopped
Enough	Salt
1 stalk	Spring onion, for garnishing

Method

Mix ingredients (A) together, marinate for 15 minutes.
Combine sugar with 1 tbsp of water over low heat, until sugar is dissolved.
Let it turn caramel colour. Add in 2 tbsp of water. Pour mixture into bowl.
Heat up oil, sauté lemongrass, shallot and red chilli until fragrant.
Add in chicken and caramel. Stir well until chicken is cooked and the sauce thickens. Add in salt to taste.
Garnish with spring onion.