Recipe Ingredient
- 1 boned chicken fillet drumstick, chopped into bite-sized pieces
- 1 tomato, cut into wedges
- 1/2 Bombay onion, cut into wedges
- Spices (A) (ground and combined)
- 2½ tbsp chilli paste
- 1cm piece galangal
- 2 cloves garlic
- 2 shallots
- 1/2 tsp ground turmeric powder
- 1/4 tsp fennel powder
- 1/4 tsp cumin powder
- (B)
- 3cm cinnamon stick
- 1 star anise
- 1 cardamom, split and use seeds only
- 4 cloves
- (C)
- 2 tbsp plain yoghurt
- 1½ tbsp lime juice
- 2 tbsp oil
- Seasoning
- 1/4 tsp salt or to taste
- 1 tsp light soy sauce
- 1/4 tsp sugar
- 2 bamboo containers
- 1 piece aluminium foil, cut into the size to cover the bamboo containers
Instructions
- Heat 2 tablespoons oil in a wok, fry (A) for 1 minute over a medium heat. Next, add in (B) and continue to fry until fragrant.
- Add in onion and tomato then put in chicken and stir-fry until well mixed. Add lime juice and yoghurt and bring to a boil. Add seasoning to taste then dish out into 2 separate bamboo containers.
- Cover with aluminium foil and place on a tray. Fill tray with enough water until the water level is halfway up the bamboo cups. Steam for 30-40 minutes over rapid boiling water. Remove and serve immediately with hot plain rice.
