Like spicy chicken but with a zest of sweet taste? Asam and pedas flavours in one dish will make the taste buds dance.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- Chilli oil
- 4 - 5tbsp oil
- 4 dried chillies
- 5 - 6 curry leaves
- 1tsp chilli powder
- 2whole chicken legs, cut into pieces
- 2tbsp chilli oil
- 1tsp chilli bean paste
- 150ml chicken stock
- 1stalk lemongrass, bruised
- 2stalks curry leaves
- 2stalks spring onion
- 30g red capsicum, cubed
- 1 red chilli, cut into triangles
- 1 onion, cut into half and sliced
- 1tsp sugar or to taste
- 1/2tsp pepper
- 1tsp thick soy sauce
- 1tbsp cornflour, mixed with 1 tbsp water
- Heat the oil in a wok or saucepan. Add in the dried chillies, curry leaves and chilli powder. Stir and let the oil heat up. Once the oil is hot, remove the pan and strain the oil through a fine sieve; discard the solids.
- Put 2 tablespoons chilli oil in a nonstick saucepan and saute the chilli bean paste until aromatic. Add in the chicken. Stirfry briskly over high heat.
- Pour in chicken stock and season to taste with sugar and pepper. Add lemongrass, curry leaves and spring onion. Stirfry well. Then cover and braise for 20 minutes or until chicken is tender to the bite.
- Add in red capsicum, red chilli and onion. Stirfry and toss briefly. Season with thick soy sauce and add the thickening. Bring to boil and drizzle with the remaining chilli oil.