Tuesday, May 20, 2008

Lemongrass Chicken

Source: Majalah SAJI Feb 2006 - with modification to my tastebud
500g chicken, cut into pcs
1 cup thick coconut milk

Blend all together to a fine paste:
5 stalks lemongrass ( original recipe called for 2 stalks)
12 dried chillies
2 big unions
2 garlics
1 cm ginger

( to saute') - original recipe doesn't saute'
4 shallots
1 garlic
star anise, cardamon seed, cardmon stick, cloves.
salt, brown sugar

Marinate chicken with salt and tumeric for 10 mins then deep fry lightly just enough to make it half-cooked. Set aside and drain off excess oil.
Saute shallot garlic and spices ingredient in until fragrants. Put in the finely blended lemongrass and other ingredients and stir fry for 3 minutes, then add in chicken followed by coconut milk. Allow to simmer over medium heat and stir ocassionalyy until gravy becomes thick. Put salt and brown sugar to taste.

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