Recipe Ingredient
- 3 tbsp coriander powder (ketumbar)
- 1 tsp pepper
- 20 shallots
- 6 cloves garlic
- 5-6 thin slices of galangal
- 3cm ginger, sliced
- 2 tbsp preserved soybean paste (tau cheong)
- 3 tbsp oil
- 2 tbsp sesame oil
- 1 chicken (1.5kg), chopped into bite-size pieces
- ¾ cup water
- Seasoning
- Salt and sugar to taste
- 1 tbsp light soy sauce
- Garnishing
- 2 sprigs coriander leaves
Instructions
- Blend shallots, garlic, ginger and galangal in a blender with a bit of water added until mixture is smooth.
- Heat oil and sesame oil in a wok and fry blended ingredients, coriander powder and pepper. Add preserved soybean paste and sauté well until fragrant.
- Add chicken and fry until meat is firm. Pour in water, stir well and bring to a boil. Reduce the heat and simmer over a gentle low heat for 35-40 minutes or until chicken is cooked and the gravy is reduced. Add seasoning to taste.
- Garnish with coriander leaves.
