Spicy Red Chicken

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Recipe from Chef Wan of AFC

Ingredients: 6 Tbsp / 3 fl oz Vegetable Oil 2 Cinnamon Bark (Kulit Kayu Manis) 4 pieces Cloves 4 pieces Cardamoms 125 ml / 4 fl oz water 1 kg / 2 pounds / 3 oz Chicken, cut into 12 pieces 125 g / 4 fl oz Raisins, finely chopped 250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce) 3 Tbsp / 1 ½ fl oz Honey 3 Lemongrass (Serai), slightly bruised 1cm / ½ Galangal (Lengkuas or Blue Ginger), crushed 2 tsp toasted Sesame Seeds 2 Screw Pine Leaves (Daun Pandan), shredded and knotted 1 sprig Mint Leaves (Daun Pudina), roughly crushed 1 Lime (Limau Nipis) Salt to taste Paste Ingredients: - to be finely grounded 10 Shallots (Red Onion), peeled 2 Garlic cloves, peeled 2 cm / 1inch Ginger, peeled 1 Lemongrass (Serai) 15 pieces dried Chilies (Cili Kering) - softened in hot water, drain
Method: Marinade Chicken with a pinch of salt, and Turmeric Powder. Deep fry Chicken together with 1 Lemongrass (Serai), 1 Screw Pine Leaves (Daun Pandan), and 1 Cinnamon Bark (Kulit Kayu Manis). Drain and set aside. Heat Oil in a wok; add in remainong Cinnamon Bark, Cloves and Cardamoms. Stir-fry until fragrant. Add in Galangal, Raisins, Tomato Sauce and Honey. Then, add in the Chicken and salt. Simmer for 2-3 minutes. Lastly add in crushed Mint Leaves, Lime Juice and toasted Sesame Seeds. Dish onto a serving plate. Sprinkle toasted Sesame Seeds for garnish.

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