Vietnamese Lemongrass Chicken
Product Used for the Recipe
Ajinomoto Malaysia
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 |
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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