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1
100 cc
1/4 teaspoon
5 cloves
2
1 cm
Sauce
150 g
6
2 cloves
1
1/2 teaspoon
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Chicken, cut into 4 pieces
Coconut water
Baking soda
Garlic, finely sliced
Salam leaves or bay leaves as substitute
Galangal, bruised
Salt and brown sugar
Oil for deep-frying
Red chilies, seeded
Shallots
Garlic
Red tomato, chopped
Dried shrimp paste
Salt and sugar
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Method :
- Simmer chicken with
coconut water and other ingredients until the water has almost
evaporated and the chicken in tender.
- Add water if necessary.
- Drain and allow to cool.
- Deep-fry chicken in hot
oil until golden brown.
- Set aside.
- Brush chicken with the
remaining sauce to give it a shine.
Sauce :
Sauté red chilies, shallots,
garlic, tomato and shrimp paste until half-cooked, then set aside.
Grind and add salt and sugar. Add to the remaining chicken sauce.
Sauté with 5 tablespoons oil over low heat.
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