Lemongrass Chicken with Maggi Chili Sauce by Eva Wong

(Serves 6-8)

Ingredients:
1 chicken, cut to bite-sized pieces - I used 1kg boneless chicken thighs
1 teaspoon of turmeric powder
2 teaspoon of salt
Juice of one lemon
3 tablespoon of flour (for coating the chicken) - I used corn flour & breadcrumbs

Blended ingredients:
3 shallots
5 cloves of garlic
1" of ginger
2 stalks lemongrass - use the tender part

3 tablespoon of chilli sauce
2 tablespoon of dark soy sauce
3 green chilies, sliced - I omitted this
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar

Method:
1) Marinate the chicken with turmeric powder, salt and lemon juice for an hour.
2) Coat the chicken with flour and then fry till golden brown. Drain the oil.
3) Leave about 2 tbsp of oil in the pan and then saute the blended ingredients until lightly brown and fragrant.
4) Add in the chilly sauce (any brand), soy sauce and seasonings and cook for 1 min.
5) Add in the chicken, chilies and stir-fry till the sauce is well coated with the chicken.
6) Serve with warm rice.