![]() Brush on more of the reserved paste from step 2 above if you like and grill again. Grill the chicken for 20 minutes or until the skin is caramelized and black. Spoon some of this paste onto the chicken (skin-side up). Simmer until sauce is reduced to a thick paste. Leave the sauce in the pot, and bring it to a boil. Transfer the chicken to a baking dish or pan, as you will need to grill the chicken in the oven later.Turn off the heat. If you have time, you can leave the chicken to soak in the sauce for another hour to let the flavours permeate into the meat. Add the chicken and simmer for 30 minutes or until chicken is cooked. Add lemongrass, galangal, lime leaves, water, kecap manis, tamarind puree, salt and sugar, and bring to a boil. Fry the spice paste for 5 minutes on medium heat until fragrant. Heat vegetable oil in a pot (large enough to arrange the chicken in one layer).Well, it turned out that they couldn't get enough of it! If only they could eat chilli, they don't know what they are missing out on without the sambal belacan!ฤก.6kg (3.5 lbs) chicken Maryland (thigh + drumstick) I was a little sceptical about making this for the first time, as I wasn't sure if the kids would take to the complex spices in this dish. ![]()
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