Spicy Lemongrass Chicken
3 Ways

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 10 pieces

Spicy Lemongrass Chicken
Spring Rolls


  • 200g chicken breast, cubed
  • 5 tbsp vegetable oil
  • 1 potato (150g), cubed
  • 3/4 cup (180 ml) MARIGOLD Evaporated Full Cream Milk

Spice Paste

  • 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

Spring Roll

  • 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


  1. Combine spice paste ingredients and blend into a fine paste.
  2. 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.
  3. Add chicken and potato and cook until slightly browned. Add seasoning.
  4. 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.
  5. Turn off the fire and remove from heat.
  6. Scoop 1 tablespoon of Spicy Lemongrass Chicken onto spring roll. Add radish and carrots. Wrap spring roll tightly and seal edges with water.
  7. 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.
Chef's Tip:

Make spring rolls in advance and freeze them.

Spicy Lemongrass Chicken Lettuce Wrap


  • 1 cup Spicy Lemongrass Chicken (see recipe above)
  • 2 heads romaine lettuce (200g)
  • 2 shallots (30g), sliced thinly
  • 1 red chili (8g), sliced thinly
  • 8 calamansi lime, halved


  1. To serve, scoop Spicy Lemongrass Chicken onto lettuce.
  2. Garnish with shallots and red chili. Top with a squeeze of lime.
Chef's Tip:

Store lettuce and highly-ethylene fruits such as avocados and tomatoes in separate compartments as the latter cause other produce to age prematurely.

Prep time: 10 minutes
Serves: 10 pieces
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 2

Spicy Lemongrass Chicken with Sambal Okra


  • 1 cup Spicy Lemongrass Chicken (see recipe above)

Butterfly Pea Flower Rice

  • 25 pcs fresh butterfly pea flower and 300ml hot water
  • 1 ½ cup (200g) long-grain basmati rice

Sambal Okra

  • 200g red chili, chopped
  • ½ (50g) tomato
  • 2 cili padi (2g)
  • 20g belacan, toasted
  • 8 okras (150g), blanched and sliced
  • 5 shallots (45g), sliced
  • 2 tbsp calamansi lime juice
  • Sugar to taste


Butterfly Pea Flower Rice

  1. Pour 300ml of hot water into a bowl with pea flower. Let it steep until water turns into a beautiful blue hue. Discard flower.
  2. Add coloured water and rice into the rice cooker to cook.

Sambal Okra

  1. Place chopped chillies, tomato and toasted belacan in a blender. Blend into a fine paste.
  2. Transfer the blended paste in a wok. Turn on medium heat. Let it cook for about 5 minutes or until the bright sambal paste turns darker. Add sugar and lime juice to taste.
  3. Mix sambal with sliced shallots and stir in blanched okra. Mix well.
Chef's Tip:

Make a large batch of sambal and store it in the freezer.