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Ingredients :
1.5 kg chicken
5 tablespoons cooking oil
100 g young cassava leaves, boiled
until tender and cut into serving pieces
Banana leaves for wrapping
Spices (ground)
8 red chilies
5 bird's eye chilies
5 candlenuts, roasted
10 shallots
1 teaspoon dried shrimp paste
6 cloves garlic
1 tablespoon cilantro, roasted
1 1/2 tablespoons sliced lemon grass
(white part only)
2 teaspoons peppercorns
1 tablespoon chopped galangal
1/2 teaspoon powdered nutmeg
2 teaspoons chopped turmeric
4 kaffir lime leaves
2 teaspoons chopped fresh ginger
2 teaspoons chopped lesser galangal
Salt and sugar to taste
Method :
Heat a wok with oil and saute the ground
spices until fragrant and dry. Set aside to cool and divide into 2
parts. Mix 1 part with cassave leaves. Stuff the mixture into the
chicken and secure it with toothpicks. Use the second part to rub the
chicken before wrapping it with banana leaves and secure with a string.
Grill the banana leaves wrapped chicken in the oven at moderate heat
(180oC) for 2.5 hours or until cooked. Remove from the heat
and cut the chicken before serving.
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