Spicy Lemongrass Chicken 3 Ways
200g chicken breast, cubed
5 tbsp vegetable oil
1 potato (150g), cubed
3/4 cup (180 ml) MARIGOLD Evaporated Full Cream Milk
1 red onion (100g)
3 stalks lemongrass (30g), bottom 4 inches sliced
3 cili padi (3g)
2 cloves garlic (15g)
2 tbsp coriander roots, minced
1 tsp turmeric powder
1/4 tsp fine sea salt
1/4 tsp sugar
1/4 tsp black pepper powder
1/2 tbsp light soy sauce
1/4 cup (45g) julienned carrots
1/4 cup (45g) julienned radish
10 frozen spring roll wrappers, defrosted
2 cups (500ml) vegetable oil for deep-frying
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Combine spice paste ingredients and blend into a fine paste.
Heat oil in wok over medium fire. Add in spice paste and cook for 15 minutes, stirring frequently until paste is fragrant and oil separates.
Add chicken and potato and cook until slightly browned. Add seasoning.
Add MARIGOLD Evaporated Full Cream Milk. Cook on low fire, uncovered, until liquid is reduced. Stir occasionally to prevent the bottom from burning and sticking to the pan.
Turn off the fire and remove from heat.
Scoop 1 tablespoon of Spicy Lemongrass Chicken onto spring roll. Add radish and carrots. Wrap spring roll tightly and seal edges with water.
Heat enough oil in a wok over high heat. Carefully slide in the spring rolls, a few at a time, to the oil to fry. Deep-fry for approximately 3 minutes or until golden brown, turning occasionally to brown evenly. Repeat with remaining spring rolls.
Make spring rolls in advance and freeze them.