• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Steam the whole chicken leg until cooked. Shred the meat.
  2. Slice the black fungus and shallots finely.
  3. Place the chicken shreds, fungus, shallots and kerisik in a mixing bowl. Toss well with the dressing. Adjust seasonings to taste.
  4. Serve in lettuce cups.
  5. {To make the sambal belacan:} Pound the chilli and belacan to a not-too-fine texture. Season to taste with sugar and salt.
  6. Leftover sambal can be kept in a clean container in the refrigerator.

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