I took the opportunity to stock up on spices both fresh and dried during a recent trip to Victoria Street. With all the essential ingredients for any good Malaysian feast on hand, choosing something to cook for this week's MM post was literally like a walk in the park. This is a very easy dish to prepare with ingredients one can count with both hands. The best thing about this method of cooking is it will ensure the flesh to be juicy and the skin super crispy, better still you don't have to worry about preparing a sauce to go with these heavenly golden beauties as it comes with one!
P.S Both lemongrass and galangal can be quite woody; and it is a real pain trying to turn these spices into a smooth paste, the problem can be easily solved by blending them together with the coconut milk, this will ensure a nice smooth sauce too.
serves 4 as part of a Malaysian meal
you'll need;
6 chicken maryland, jointed
1 lemongrass (white part only), finely chopped
4 garlic cloves, chopped
6 slices of galangal, chopped
400 ml of coconut milk
1.5 tsp of coriander powder
1.5 tsp of turmeric powder
1 tbs of sugar
salt to taste
oil for frying
Chop up the wet spices for easy blending.
Place coconut milk, seasonings and spices both wet and dry in a blender and process until smooth.
Joint the chicken.
Place spiced coconut milk and chicken pieces in a pot and mix well. Bring the content to a boil then lower the heat and simmer for 20 minutes.
Remove chicken from the pot and allow to cool. Continue to simmer the cooking liquid until it is quite thick. Remove the excess oil, check for seasonings and set aside - this will be served as a sauce with the fried chicken.
Deep fry chicken pieces in batches until golden and crispy. Drain well before serving.
Serve fried chicken together with the sauce.
I am hosting this month's event so please send all your entries to me at sureshchong@yahoo.com
To find out about the event and how to take part please click HERE.
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Magnificent!
ReplyDeleteoh wow. that chicken looks superb. i was hoping the blog event was being able to come around to try some of your amazing cooking but alas no :-)
ReplyDeleteGreat photos and I really like the idea of turning the poaching liquid into a sauce!
ReplyDeleteSimply irresistible...too bad I can't reach 'em!!! ;)
ReplyDeleteThat's smells wonderful! :-D I mean, they look so good...save me a piece, please. :-))
ReplyDeleteWonderful chicken recipe,looks so delicious and crispy.Well explained
ReplyDeletethat looks really good! i could imagine having that with soft white rice! yummmy!
ReplyDeletenow i know instead of blending them with water, i can blend them with coocnut milk and this is a new method to prefry the chicken !
ReplyDeleteQue rico se ve esto.
ReplyDeleteSaludos
Très bon, je note.
ReplyDeleteA très bientôt.
That fried chicken must be very flavorful and the sauce just superb..Bookmarked the recipe .
ReplyDeleteI like the sauce and the fried chicken looks finger licking good!
ReplyDeleteWonderful! Last year when I visited Melacca (Malaysia), the host introduced this dish (娘惹炸雞)to me, it was awesome!
ReplyDeleteI love 娘惹炸雞!
For a minute I thought this is my hubby's old family recipe! U can try this variation... instead of frying, barbque the chicken over charcoal, and place back inside the broth. Add a generous helping of lime juice and the nyonya curry chicken taste great. The sauce can do with alot more minced onions though...
ReplyDelete