Name: Lorriane’s Lemongrass Chicken
Ingredients: 2 tbsp Fish Sauce; 3 Garlic Cloves, crushed; 1 tbsp Mrs Rogers Kashmiri Masala Powder; 1 tbsp Mrs Rogers Sea Salt Premium Fine; 2 tbsp plus 2 tsp Brown Sugar; 1 kg Chicken Thigh Meat, cut into bite size pieces; 0.75 tbsp Water; 3 tbsp Oil; 2 fresh Lemongrass Stalks, minced; 1 large Shallot, thinly sliced; 1 tbsp Mrs Rogers Chilli Flakes

CategoryVideo Recipes

It’s Lorriane’s Lemongrass Chicken - LIVE with LOVE. Welcome to our Kitchen…

Yields1 Serving

2 tbsp Fish Sauce

3 Garlic Cloves, crushed

1 tbsp Mrs Rogers Kashmiri Masala Powder

1 tbsp Mrs Rogers Sea Salt Premium Fine

2 tbsp plus 2 tsp Brown Sugar

1 kg Chicken Thigh Meat, cut into bite size pieces

0.75 tbsp Water

3 tbsp Oil

2 fresh Lemongrass Stalks, minced

1 large Shallot, thinly sliced

1 tbsp Mrs Rogers Chilli Flakes

Combine the fish sauce, garlic, masala powder, salt and 2 teaspoons of sugar in a bowl. Add the chicken pieces and stir. Set aside to marinate.

In a small pot, heat the rest of the sugar and 1 tablespoon of the water on a medium heat until the sugar dissolves and starts to brown. Be careful as the sugar will burn quickly. Once light brown, add the rest of the water and stir to combine. Set aside.

In a frypan, add the oil and heat. Add the chilli flakes and simmer until the flavour is released. Add the lemongrass and shallots and cook until soft. Add the chicken and the sugar caramel and cook until the chicken is cooked. Serve with your favourite stir fry vegetables and steamed rice.

Lorriane’s Lemongrass Chicken