Spicy Red Chicken

Ingredients

METRIC US

·         2 cinnamon bark (kulit kayu manis)

·         4 pieces cloves

·         4 pieces cardamoms

·         1 kilogram chicken, cut into 12 pieces

·         125 grams  raisins, finely chopped

·         250 millilitres tomato ketchup (tomato sauce)

·         3 tablespoons honey

·         3 lemongrass (serai), slightly bruised

·         1cm / ½ galangal (lengkuas or blue ginger), crushed

·         2 teaspoons toasted sesame seeds

·         2 screw pine leaves (daun pandan), shredded and knotted

·         1 lime (limau nipis)

·         Salt to taste

·         Paste (to be finely grounded):

·         10 shallots (red onion), peeled

·         2 garlic cloves, peeled

·         2 cm ginger, peeled

·         1 lemongrass

·         15 pieces dried chilies - softened in hot water, drain

Method

1.     Marinade chicken with a pinch of salt, and turmeric powder. Deep fry chicken together with 1 lemongrass, 1 screw pine leaves, and 1 cinnamon bark. Drain and set aside.

2.     Heat oil in a wok; add in grounded paste, and the remaining cinnamon bark, cloves, cardamoms pods, screw pine leaf and lemongrass. Stir-fry until fragrant.

3.     Add in galangal, raisins, tomato sauce and honey. Then, add in the chicken. Bring to simmer for 1-2 minutes.

4.     Lastly add in salt, lime juice and toasted sesame seeds.

5.     Dish onto a serving plate. Sprinkle toasted sesame seeds for garnish.

Adapted frm : Chef Wan