Spicy Chicken ( Ayam Berlada )

Occasionally we like to have 'dry' dishes which not so much of milky/soupy gravy or wet sauces. This dish goes well with hot white rice. My advice is to cook the dish in a non-stick wok to prevent  food burning as there is no water added in the recipe.

INGREDIENTS:

8-10 pieces chicken

2 Potato - sliced thinly

Turmeric powder

4-6 Red Chillies*

6-8 Shallots*

2 cloves Garlic* (*blended/pounded)

1 big Onion - sliced into thin rings

Salt, Sugar & MSG (optional)

METHOD:

1. Rub chicken with salt & turmeric powder.

Deep fried until cooked.

Deep fry potato slices until golden & crisp.

2. Heat up few tbsp oil & fry big onion until golden - dish up.

Fry pounded ingredients in the remaining oil.

Add up seasoning & stir fry until dry & fragrant.

Mix fried chicken, potato and fried onion.

3. Dish up and serve with hot rice.