Friday, August 22, 2008
This is what I learned from her:
½ Chicken - cut big sizes
½ kg Shallots*
6 cloves Garlic*
3 inches Ginger*
5 Lemongrass* (* blended)
½ bowl Chilli Paste
2-3 Screwpine Leaves - cut to 2 inch length
Salt & Sugar
2 Big Onions - sliced thinly
1. Mix all ingredients & marinate chicken for at least an hour.
2. Heat up a bowl of cooking oil (enough to deepfry the chicken but not too much).
Fry the whole chicken pieces together with its marinated ingredients under slow fire.
Add in sliced big onions half way of cooking to ensure it get golden eventually.
Stir occassionally until chicken parts are cooked and marinated ingredients + sliced big onions are crispy.
Dish up the chicken & the crispy ingredients and toss the excess oil.
Tips: Use non-stick wok to avoid ingredients sticking to the bottom of the wok before chicken parts are cooked.
3. Chicken Masala is suitable to serve with plain rice, Nasi Minyak, Nasi Briyani or Nasi Lemak.