Impress your dinner guests with this exotic poultry dish bursting with the flavors and aromas of Malaysia. More mouth-watering, exotic recipes can be found in this Back to Basics cookbook.
- 3 pounds chicken thighs, cut into pieces
- Malaysian sustainable palm oil
- 10 pieces lemongrass, bruised and chopped
- 3/4 inch piece fresh ginger root, grated or finely chopped
- 1 inch piece turmeric, grated or chopped
- 2 inch piece galangal, grated or chopped
- 5 garlic cloves,
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 tablespoon sea salt
- 1/2 tablespoon white pepper
- 1/2 tablespoon brown sugar
- 2 tablespoons corn starch
Blend together lemongrass, ginger root, galangal, turmeric root, garlic, fennel seeds, cumin, coriander, salt, pepper and brown sugar into a smooth paste using a blender or food processor. Add palm oil, if required, to help in blending.
Transfer the spice mixture to a bowl and add chicken. Cover and place in the refrigerator at least two hours, or overnight, to marinate.
Heat Malaysian sustainable palm oil over high heat. In this panfry recipe, you want the oil to reach half way up the chicken. Fry the chicken in small batches, allowing plenty of space in the pan, until the chicken is golden brown. Drain on wire rack or paper towels. Serve Malaysian crispy spiced chicken with coconut-infused rice.
This recipe, from Chef Ismail Ahmad, can be found in the Back to Basics Malaysian cuisine cookbook.