Nyonya Fried Chicken |
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Ingredients: (Serves 6-8) 1 whole Chicken 1 tbsp Coriander Seeds 6 Candlenuts 2 Fresh Red Chillies 5 cm piece Galangal 3 cm piece Fresh Turmeric 1 tsp Turmeric powder 1 cup Shallots 5 Bay Leaves 2 stalks Lemon Grass Quarter grated Coconut 4 tbsp Tamarind Pulp mix with 1 litre Water 1 tsp Salt 1 tsp Sugar 4 cup Oil Method: 1. Wash and cut the chicken into 15 serving pieces. Left the neck, feet for stock cooking. 2. Pound coriander seeds, galangal, chilli, turmeric, candlenuts finely. Add in onion little by little during pounding. 3. Crush the lemon grass and mix with tamarind water together with bay leaves, the pounded ingredients, chicken pieces, salt and sugar to taste. 4. Bring to boil and simmer for 60 minutes until the chicken is tender. 5. Put in the grated coconut and boil again for 15 minutes. Remove from fire and set aside to cool down. 6. Once it is cooled down, store in refrigerator overnight. 7. Next day, 2 hours before cooking, boil the chicken again. 8. Drain the gravy from the grated coconut, use spoon to press hard on the chicken and grated coconut until all gravy is well drained. 9. Heat up a pan with some oil. Fry the chicken pieces one by one. Flip the chicken on and off to get both side fry until brown in color. Drain. 10. Switch to lower flame, add in grated coconut and stir fry continuously for 10 minutes until golden brown in color. Sprinkle the fried coconut all over the chicken and serve. |
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