Lemongrass Chicken
- 1 kg Skinless Boneless Chicken leg (cut into butesize chunks)
- 100 gm #IbuSegalaRempah
- 6 pcs Lemongrass (bruised)
- 2 pcs Tamarind peel
- 5 pcs Kaffir lime leaves
- 1-2 tbs Reduced sodium Oyster sauce
- 2 tbs Canola oil
- ½ cup Water
In a mixing bowl, combine chicken, #IbuSegalaRempah and oyster sauce. Mix well. Marinate for at least 30 miniutes in the fridge.
In a wok heat 2 tbs oil, add bruised lemongrass and saute for 1 minute.
Add marinated chicken. Cook until chicken changes color. Add water, tamarind peel and kaffir lime leaves.
continue cookinhg until liquid reduce and sauce thickened.