1 small whole chicken, (mine approx 800gm after cutting into pieces)
2 star anise
1 cinnamon stick
150gm thick coconut milk
80gm chilli boh ( chilli paste)
2 blades pandan leaves, knotted
6 tbsps of cooking oil
salt and sugar to taste
chicken seasoning powder ( optional)
big onions - 100gm
small onions/shallots - 50gm
kunyit- 1 small piece, thumbsized
lemongrass - 2 stalks, white parts only
dry prawns - a small handful
belacan - about 1"x1"
1. Pour oil into a wok over low fire and saute pounded ingredients until fragrant. Add in chilli boh and continue frying , this process takes about 10 minutes.
2.Add in star anise and pandan leaves and cook for 3 minutes
3.Add in the kerisik and the chicken. Keep tossing and stirring, adjust to medium-high fire and pour in some coconut milk or add a little water if you find it too dry and cook for a few minutes, add in the balance of thick coconut milk, stir them around and let simmer until chicken is tender.
4. Lastly, add salt and sugar to taste. You can also add in some chicken seasoning powder here.
I am submitting this post to 3 hungry tummies for the Muhibbah Malaysian Monday Event