Home | Chicken
Ingredients: 250 g ml( 1cup) water 1 spring chicken quartered or 4 small chicken thighs with drumsticks attached 2 slices asam gelugor ( dried garcinia fruit) vegetable oil for deep-frying Spice paste 1 teaspoon black peppercorns 2 shallots chopped 2 cloves garlic chopped 2 teaspoons finely chopped fresh ginger 1 teaspoon salt Sambal 10 dried red chillies cut in 2 cm ( ¾ in) lengths soaked in hot water to soften 1 small ripe tomato coarsely chopped 1 shallots coarsely chopped 1 teaspoon dried shrimp paste toasted ½ teaspoon salt 2 tablespoons lime juice 2 teaspoons vegetable oil ( see note) 2 tablespoons dried whitebait ( ikan teri/ ikan bilis) heads and black tract discarded dry fried until crisp processed to a powder. Preparations: 1. Prepare spice paste by grinding peppercorns coarsely add shallots garlic ginger and salt and process until smooth adding a little water if needed to keep the mixture turning. 2. Transfer spice paste to a wok and add water bring to the boil stirring then add chicken and asam slices stirring to mix well reduce heat cover the wok and simmer gently turning chicken pieces several times until the liquid has completely evaporated and chicken is cooked about 30 minutes remove chicken pieces and drain on paper towel discard asam slices. 3. While chicken is cooking prepare the sambal put chillies tomato and shallot in a bowl and steam until chillies tomato and shallot in a bowl steam until soft about 10 minutes process steamed ingredients shrimp paste and salt until smooth put into a bowl and stir in lime juice oil and dried whitebait powder set aside. 4. Heat oil in a wok add the chicken pieces and deep-fry over medium high heat until golden brown about 5 minutes drain and serve with the sambal . If possible use oil which has already been used to fry other ingredients such as shallots for extra flavour in the sambal the chicken can be prepared up to the end of step 2 and refrigerated for up to 24 hours before completing the recipe. Serves 4 Preparation time : 20 mins Cooking time : 40 mins
Periplus
