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Friday 31 July 2026 14:28:50 GMT
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Tamarind Chicken with Lemongrass   Ingredients:   • 1 large red onion, sliced   • 3 cloves garlic, sliced  • 2 thumb-sized piece of young ginger, julienned  • 2 stalks lemongrass, bruised  • 2 teaspoons Lee Kum Kee oyster sauce   • a pinch palm sugar (gula melaka), grated   • 1 tablespoon tamarind paste, mixed with 250ml water  • Salt and turmeric powder to taste (for coating the chicken)  • 500g kampung chicken  • Cooking oil (for frying ) • Fresh coriander leaves (for garnish)   Instructions:   1. Prepare the chicken • Coat the chicken pieces with salt and turmeric powder.  • Heat some oil in a pan and lightly fry the chicken until golden. Remove from the pan and set aside.   2. Make the aromatic base  • In the same pan, remove a little bit of the oil.   • Sauté the sliced red onion, sliced garlic, and julienned ginger until fragrant.   • Add the bruised lemongrass and stir-fry for another minute.   3. Combine ingredients • Return the fried chicken to the pan with the sautéed aromatics.   • Add the oyster sauce and tamarind juice mixture. Stir well to coat the chicken.   4. Add a touch of sweetness  • Stir in the grated palm sugar. Adjust the sweetness and seasoning to taste.   5. Simmer and serve  • Let the chicken simmer for a few minutes until the sauce thickens and coats the chicken nicely.  • Remove from heat and garnish with fresh coriander leaves before serving. Excited to enter #CIMBHuatYouCooking for a shot at the RM10,000 cash prize and to become a Lee Kum Kee content creator. Huge thanks to @cimbmalaysia for making this possible! You stand a chance too! Join #CIMBHuatYouCooking by uploading your cooking video on TikTok. Follow @cimbmalaysia and don’t forget to #CIMBHuatYouCooking and #KitaBagiJadi .
Tamarind Chicken with Lemongrass Ingredients: • 1 large red onion, sliced • 3 cloves garlic, sliced • 2 thumb-sized piece of young ginger, julienned • 2 stalks lemongrass, bruised • 2 teaspoons Lee Kum Kee oyster sauce • a pinch palm sugar (gula melaka), grated • 1 tablespoon tamarind paste, mixed with 250ml water • Salt and turmeric powder to taste (for coating the chicken) • 500g kampung chicken • Cooking oil (for frying ) • Fresh coriander leaves (for garnish) Instructions: 1. Prepare the chicken • Coat the chicken pieces with salt and turmeric powder. • Heat some oil in a pan and lightly fry the chicken until golden. Remove from the pan and set aside. 2. Make the aromatic base • In the same pan, remove a little bit of the oil. • Sauté the sliced red onion, sliced garlic, and julienned ginger until fragrant. • Add the bruised lemongrass and stir-fry for another minute. 3. Combine ingredients • Return the fried chicken to the pan with the sautéed aromatics. • Add the oyster sauce and tamarind juice mixture. Stir well to coat the chicken. 4. Add a touch of sweetness • Stir in the grated palm sugar. Adjust the sweetness and seasoning to taste. 5. Simmer and serve • Let the chicken simmer for a few minutes until the sauce thickens and coats the chicken nicely. • Remove from heat and garnish with fresh coriander leaves before serving. Excited to enter #CIMBHuatYouCooking for a shot at the RM10,000 cash prize and to become a Lee Kum Kee content creator. Huge thanks to @cimbmalaysia for making this possible! You stand a chance too! Join #CIMBHuatYouCooking by uploading your cooking video on TikTok. Follow @cimbmalaysia and don’t forget to #CIMBHuatYouCooking and #KitaBagiJadi .

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