Vietnamese Lemon Grass Chicken
Ingredients
500g chicken breast, sliced
5 tbsp MARIGOLD Evaporated Filled Milk
Grinded ingredients:
5 stalks lemon grass
1 thumb-sized ginger
4 cloves garlic
4 tbsp fish sauce
4 tbsp sugar
(Blend together until fine)
Serve with rice paper, Thai sweet basil, cooked rice noodles, pickles and sweet chili sauce on the side.
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Marinate chicken with grinded ingredients and MARIGOLD Evaporated Filled Milk for 1 hour.
Heat 4 tbsp oil and pan-fry chicken till it turns lightly golden in color. Takes around 4- 5 minutes. Remove to a serving plate.
Serve lemon grass chicken with Vietnamese rice paper, Thai sweet basil, rice noodles, pickles and chili sauce.
To make the wrap, just put rice paper in cooled boiled water for a second and then place it onto a plate. Put some sweet basil leaves, rice noodles, lemon grass chicken, chili sauce and then wrap it up into a roll.
Cooked lemon grass chicken can be prepared ahead a day or two before serving as flavors improve with keeping.
