Level: Scoolinary Team

Hi Cecilia! Thanks for sharing your Vietnamese Lemongrass Chicken! 😊 The plating is vibrant and inviting — the glossy sauce, colorful toppings, and balanced side elements (egg, veggies, rice) show great care in execution.

Grilling evenly on an induction stove can definitely be tricky, but here are a few pro tips to make it work better:

🔹 Use a high-quality pan or griddle that distributes heat evenly. Cast iron or stainless steel with a heavy base works best.

🔹 Preheat the pan well before adding the chicken, even if the induction heats up fast. This helps sear and avoid sticking.

🔹 Try a two-step method: cook on medium heat to get the inside done, then raise the heat at the end to caramelize the surface.

🔹 Flip and move the pieces often so the heat isn’t too concentrated in one area. Induction is very focused, so this matters.

🔹 If you’re using different chicken cuts, start with the ones that take longer and add the smaller ones later so they all finish at the same time.

🔹 A lid can help too! It traps heat and makes the cooking more even and juicy.

🔹 Let the chicken rest before serving — this redistributes the juices and improves tenderness.

Would love to know — what cut did you use instead, and how did the marinade work for you flavor-wise? Did you adjust any ingredients? 👩‍🍳