香辣椰丝鸡 KERUTUP AYAM KAMPUNG
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香辣椰丝鸡
材料:
菜园鸡1只(约1.2公斤,斩14-16件),炸油适量,椰浆500毫升,清水700毫升,炒椰丝2汤匙,椰糖3汤匙,陈皮3片
腌料A:研磨
葱头13粒,蒜头3瓣,姜2.5公分,蓝姜2公分,香茅2枝
香料B:
(辣椒粉1汤匙,莞荽粉3汤匙,大茴香粉1汤匙,小茴香粉1汤匙+水混合成糊),桂皮2公分。柚籽3粒
做法:
1. 用腌料A腌鸡肉数小时。
2. 起锅热油,把鸡肉炸至金黄色(腌料A留用),滴干油。
3. 留约1/4杯炸油在锅里,加入香料B和腌料A,炒至香。
4. 倒入椰浆和炸鸡,焖煮30-35分钟。
5. 加入椰糖,椰丝,陈皮及适量盐,继续焖煮5分钟后即可盛出。
Ingredients
1.2 kg kampong chicken, cut into 14 – 16 pieces,Oil for deep-frying,
500ml coconut milk,700ml water,2 tbsp kerisik,2 tbsp chopped gula Melaka or brown sugar,3 pieces dried tamarind skin,Adequate salt to taste
Marinade (A) – (grind into a paste)
15 shallots,3 cloves garlic,2.5 cm ginger,2 cm galangal,2 stalks lemon grass
Marinade (B)
2 tbsp chilli powder,3 tbsp coriander powder,1 tbsp fennel powder,
1 tbsp cumin powder,2 cm cinnamon stick,3 cardamoms
Method
(1) Season chicken with marinade (A) for several hours.
(2) Heat oil in a wok and deep-fry chicken until golden brown. (Retain remaining marinade (A) for use later.) Dish out the chicken.
(3) Reserve 1/4 cup hot oil in the wok; add ingredients (B) and remaining marinade (A). Fry until fragrant.
(4) Pour in coconut milk and add the fried chicken. Allow to simmer for 30 – 35 minutes.
(5) Add gula Melaka, kerisik, dried tamarind skin and adequate salt to taste. Continue to simmer for a further 5 minutes. Dish out to serve.