Ingredients
| 250 g | chicken breast |
| 250 g | chicken thigh |
| Blend with water: | |
| 6 cloves | garlic |
| 4 | shallots |
| 4 | candlenut |
| 30 g | ginger |
| 1 inch | fresh turmeric |
| 600 ml | water |
| 1 teaspoon | coriander seeds, pounded with mortar and pestle |
| 2 stalks | lemongrass, smashed |
| 2 inches | galangal, smashed |
| 4 pieces | bay leaf (daun salam) |
| 1 tablespoon | MAGGI® CukupRasa™ |
| Oil, for deep frying | |
| For sambal: | |
| 1 teaspoon | cooking oil |
| 5 | red chillies, cut into 4 pieces |
| 4 | bird’s eye chillies |
| 4 | shallots, smashed |
| 3 cloves | garlic, smashed |
| 1 | tomato, medium, cut into wedges |
| 2 teaspoons | belacan (shrimp paste), toasted or dry fried |
| 1 teaspoon | MAGGI® CukupRasa™ |
| 2 teaspoons | sugarPreparation
1. In a pot, add 600 ml water, blended garlic, shallots, candlenut, ginger and fresh turmeric. Also add in the pounded coriander seeds, galangal, bay leaf (daun salam) and MAGGI® CukupRasa™ and stir briefly.
2. Next, add the chicken pieces and cook over medium heat for 15-20 minutes until tender. Remove chicken from the pot.
3. Heat oil in a frying pan and deep fry the chicken pieces until cooked through and golden brown. Place fried chicken on a cooling rack and drain the oil. Otherwise, just use paper towels.
4. You can deep fry the chicken immediately or leave it to marinate overnight in the refrigerator with 3-4 tablespoons of the broth and deep fry it the following day for better flavours.
5. Now, let’s prepare the sambal. Heat a teaspoon of oil in a pan and fry the shallots, garlic and chillies for 2-3 minutes until fragrant. Add in the tomato wedges and belacan and fry for another 3 minutes until the tomato wedges soften.
6. Finally, season with MAGGI® CukupRasa™ and sugar. Scoop the sambal and pound it using a mortar and pestle or grind coarsely in a food processor.
7. On a serving plate, spoon a bowl of steamed white rice, place a piece of chicken, fried tempeh, fried tofu, sliced cucumber and a generous scoop of sambal. You can also reheat the broth from the boiled chicken and serve it on the side as soup.
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