|
Ingredients :
1 kg chicken
4 tablespoons galangal, shredded
5 tablespoons cooking oil
1 stalk lemon grass, bruised (white
part only)
2 salam leaves
Oil for deep-frying
Spices (ground)
4 cloves garlic
4 shallots
3 candlenuts, roasted
1 teaspoon tamarind
2 teaspoons chopped turmeric
Salt and sugar to taste
Method :
Cut the chicken into 8 pieces of
bite-size. Combine with ground spices and shredded galangal. Mix
thoroughly. Heat a wok with oil and fry the chicken pieces. Add salam
leaves and lemon grass. Cover the wok with a lid and fry over low heat,
adding a little water if necessary. Remove the chicken when it is
half-cooked. Deep fry the chicken until golden brown, then drain. Serve
the chicken with some fried shredded galangle sprinkle on top of it,
while still hot.
|
