Vietnamese Lemongrass Chicken
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.
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