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

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