This recipe is best with
Recipe Ingredient
- 4 whole chicken thighs
- 5g dried black fungus (cloud ear), soaked
- 5 shallots
- 4 tablespoons roasted grated coconut (kerisik)
- Chinese/iceberg or butterhead lettuce
- Dressing (mixed together)
- 4 teaspoons sambal belacan
- 2 calamansi limes, extract juice
- 1 teaspoon sugar
- 1/8 teaspoon salt, or to taste
- Sambal belacan
- 10 red chillies
- 1 piece belacan, roasted
- 1 teaspoon sugar
- Salt, to taste
Instructions
- Steam the whole chicken leg until cooked. Shred the meat.
- Slice the black fungus and shallots finely.
- Place the chicken shreds, fungus, shallots and kerisik in a mixing bowl. Toss well with the dressing. Adjust seasonings to taste.
- Serve in lettuce cups.
- To make the sambal belacan: Pound the chilli and belacan to a not-too-fine texture. Season to taste with sugar and salt.
- Leftover sambal can be kept in a clean container in the refrigerator.
