We can find so many aromatic herbs in our markets and supermarkets - like the torch ginger flower (bunga kantan), lemongrass (serai), ginger leaves (daun hail) and so on. These can really make our dishes very fragrant and more appetising. I have been using a lot of lemongrass in my cooking and the resulting dishes were highly approved by my family. In fact my son told me to cook this Garlicky Lemongrass Chicken more often as it is so delicious. So I have been cooking this dish quite often. It is very easy to cook it. Most important is to marinate the chicken pieces well for at least 1/2 an hour in advance. But I usually marinate my meat 1 day in advance for a very tasty meat dish.
Ingredients:
- 400 g chicken meat (You may use any part of the meat - the breast or the thigh. You may use bone-in or deboned chicken.)
- 1/2 tsp pepper powder
- 1 tbsp light soy sauce (or more for a more salty dish)
- 1 tbsp oyster sauce
- 3 stalks of lemongrass
- 3-5 chili padi (depending on how spicy you want your dish to be.)
- 6 cloves garlic
- 1/2 tbsp dark soy sauce
- 4 tbsp cooking oil
Method:
- Cut up chicken into cubes.
- Marinate the chicken cubes with pepper, light soy sauce and oyster sauce.
- Cut lemongrass into 1-inch length. Smash the lemongrass to emit more fragrance from it.
- Cut up the chili padi into small pieces.
- Chop the garlic.
- Heat up cooking oil in a kuali.
- Add the lemongrass and chili padi to the kuali and sauce them till fragrant.
- Add the chopped garlic and sauté till fragrant but not too brown.
- Add chicken cubes.
- Fry till they are cooked.
- Add the dark soy sauce to the kuali.
- Fry to mix the dark soy sauce with the other ingredients in the kuali.
- Dish up.
