Here’s my original recipe of Lemongrass Laksa Leaf Chicken which I developed for Lee Kum Kee using one of their premix sauces. Try it and let me know what you think!
400g Chicken Thigh
1 Onion, sliced
1 Red Chili, sliced
2 Tbsp Coconut Cream
1 Tbsp sugar
Chopped Laksa Leaves ⅓ cup
Mirin 2 Tbsp
Baked Cashew Nuts ½ cup
1 Pack of Lee Kum Kee Lemongrass Marinade 60g
Debone chicken thigh and cut into bite size pieces.
Marinate chicken pieces with pinch of salt, Oyster Sauce, white pepper, 1 tsp Sesame Oil and ½ cup corn starch.
Shallow fry chicken pieces in oil till light brown, drain and set aside. (don’t overcook as we will finish the cooking in the sauce)
Saute onions and chilies, add 1 pack of Lee Kum Kee Lemongrass Marinade. Add Mirin, sugar and 2 Tbsp water to the sauce and stir to mix.
Add chicken, toss to mix and simmer for a few minutes to finish cooking the chicken.
Add coconut cream, cashew nuts and chopped laksa leaves. Toss to mix and serve.
This post is sponsored by Lee Kum Kee