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- 1 KG CHICKEN LEGS
- 1 TBSP SAMBAL TRASSI
- 1 1/2 CUP COCONUT MILK
- 1 TSP CORIANDER SEED
- PIECE OF GINGERROOT, chopped
- PIECE OF GALANGAL, sliced (or 1/2 tsp powder)
- PIECE OF TURMERIC ROOT, sliced (or 1/2 tsp powder)
- 1 ONION, chopped
- 4 CLOVES GARLIC, chopped
- 1 TBSP PALM SUGAR
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- 600 GRAM CHICKEN BREAST
- 4 TBSP HOI SIN SAUCE
- 4 TBSP SOY SAUCE
- 2 TBSP LEMON JUICE
- 1/2 CUCUMBER, cut in strips
- 2 RADISHES, cut in strips
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Grind the ginger, onion, coriander, galangal, turmeric,
palm sugar and garlic and some oil and stir fry 3 minutes. Add the chicken
and stir fry until the chicken legs are well coated with the spice paste.
Add the coconut milk, the sambal and salt to taste, bring to the boil
and simmer for 20 minutes, increase the heat and boil until most of
the liquid has evaporated. Allow the chicken legs to dry and cool and
deep-fry them for 3 minutes.
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Mix soy sauce, lemon
juice and hoi sin sauce and marinate the chicken two hours. Mix the
radish and cucumber and put on a large dish. Fry the chicken breasts
until brown and done (10 minutes per side), take them out of the pan
and slice them, put them on top of the cucumber and radish. Add the
remaining marinade to the pan, cook on high heat until the sauce gets
thick and pour over the chicken.
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