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- 1 KG CHICKEN LEGS
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1 TBSP
SAMBAL TRASSI
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1 1/2 CUP COCONUT MILK
- 1 TSP CORIANDER SEED
- PIECE OF GINGERROOT, chopped
- PIECE OF GALANGAL, sliced (or 1/2 tsp powder)
- PIECE OF TURMERIC ROOT, sliced (or 1/2 tsp powder)
- 1 ONION, chopped
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4 CLOVES GARLIC, chopped
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1 TBSP PALM SUGAR
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600 GRAM CHICKEN BREAST
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4 TBSP HOI SIN SAUCE
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4 TBSP SOY SAUCE
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2 TBSP LEMON JUICE
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1/2 CUCUMBER, cut in strips
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2 RADISHES, cut in strips
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Grind the ginger, onion, coriander, galangal, turmeric, palm sugar and garlic
and some oil and stir fry 3 minutes. Add the chicken and stir fry until the
chicken legs are well coated with the spice paste. Add the coconut milk, the
sambal and salt
to taste, bring to the boil and simmer for 20 minutes, increase the heat and
boil until most of the liquid has evaporated. Allow the chicken legs to dry and
cool and deep-fry them for 3 minutes.
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Mix soy
sauce, lemon juice and hoi sin sauce and marinate the chicken two hours. Mix
the radish and cucumber and put on a large dish. Fry the chicken breasts
until brown and done (10 minutes per side), take them out of the pan and
slice them, put them on top of the cucumber and radish. Add the remaining
marinade to the pan, cook on high heat until the sauce gets thick and pour
over the chicken.
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