Chicken & Pegaga Masak Lemak

 Daun Pegaga or known as Pennywort is Malay's favourite salad. This time I cook it with chicken in spicy green broth instead of eating raw with sambal.

By: Roz@HomeKreation
INGREDIENTS:
1/2 Chicken - cut 
1 tsp Turmeric Powder (for frying chicken) 
1 bunch Pegaga/Pennywort
4 Shallots*
Chili Padi*
1" Turmeric Root* or 1 tsp Turmeric Powder (* pounded) 
1 Lemongrass - bruised 
1/2 pot Coconut Milk
Salt

METHOD:
1. Rub chicken with salt & turmeric powder.
Deep fry until cooked & keep aside.

2. Place the rest of ingredients, except Pegaga, in a pot & stir until boiled.
Add in chicken & Pegaga & cook another few minutes until vegetable is soften.

3. Serve with white rice.
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BAHASA MALAYSIA VERSION

Daun pegaga pun sedap juga di masak gulai lemak & ayam goreng.

By: AlongRoz@HomeKreation

BAHAN2:

1/2 Ayam - potong2

1 st Serbuk Kunyit (utk ayam goreng) 

1 ikat Pegaga

4 ulas Bwg Merahs*

Cili Padi*

1" Kunyit Hidup* atau 1 st Serbuk Kunyit (* tumbuk) 
1 btg Serai - di ketuk

1/2 periuk Santan

Garam

CARA2:

1. Lumur ayam dgn garam & serbuk kunyit.

Goreng ayam sehingga masak. Ketepikan.

2. Masukkan kesemua bahan2, kecuali pegaga & ayam, ke dlm periuk.

Kacau sehingga menggelegak.
Masukkan ayam & pegaga, masak sehingga  pegaga lembut sedikit.
3. Hidangkan dgn nasi putih.