Ingredients:
1 kg whole chicken, cut into 8 pieces
4 tablespoons shredded galangal
2 salam leaves or bay leaves as substitute
1 stalk lemon grass, bruised
Oil for deep-frying
Ingredients for the Spices paste:
3 cloves garlic
5 shallots
3 candlenuts, roasted
1 teaspoon tamarind paste
1 teaspoon ground turmeric
Salt and sugar to taste
Put all the ingredients in a mortar and using pestle grind into spice paste
|
|
Preparation:
Combine chicken with ground spices and shredded galangal and mix thoroughly.
Heat oil in wok or use a frying pan and fry the chicken.
Add salam leaves and lemon grass.
Cover the wok and fry over low heat, adding a little water if necessary.
Cook the chicken until golden brown, then drain.
|