First, wash the rosemary leaves. Toast a small amount until fragrant, then finely grind them together with the lemongrass. Reserve a few rosemary leaves for garnish. Cut the chicken into bite-sized pieces, then marinate with 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon garlic salt, 1 teaspoon seasoning powder, and black pepper. Add all the ground lemongrass and rosemary, along with the diced onion. Mix everything well and let it marinate for 10 minutes to absorb the flavors.

Heat some cooking oil in a pan, then sauté the white part of the shallots briefly. Add the marinated chicken and stir-fry over high heat. Once the chicken is cooked, adjust the seasoning to taste. Add the remaining shallots for extra aroma. Slice the shallots, add them in, then transfer the chicken to a plate and garnish with the reserved rosemary leaves.

This fragrant rosemary and lemongrass marinated chicken is delicious served with hot rice.