Monday, November 11, 2013

Ayam Serai / Lemongrass Chicken

Star Q

This is yet another creation that I just rummaged through the fridge and plonked into the blender to be blitzed into a smooth paste.  Like I said, it can get tiring eating the same dishes and cooking the recipes all the time that once in a while I have to let go of my inhibitions and create something new.

Well, this recipe may not be totally new since everybody who cooks would have probably tried every different creation in the world.  But, suffice to say, this is just effort of getting to try something new ingredients that have been tried and tested for so long.

P.S. I have been warned not to mention anyone in the creation of this recipe or any of my future recipes.  Any story I related regarding the recipes I post, should only refer to me!  Sigh!

  • 1/2 a chicken, cut into portions
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 2 cups vegetable oil

Season the chicken with turmeric and salt.  Then fry the chicken pieces until golden but just slightly undercooked.

  • 2 large onions, sliced
  • 5 shallots, diced
  • 4 garlic cloves, crushed
  • 1 small knob fresh ginger, bruised
  • 2 lemon grass, sliced
  • 5 red chillies, sliced
  • 1 tbs honey
  • 1 tbs lemon juice
  • 1/2 cup water
  • 1 tsp chicken stock granules
  • 2 lemon grass, bruised
  • Salt to taste

Place the first ingredients number two to six, and blitz until smooth.  Add a little water if necessary.  Heat about 1/4 cup oil in a wok (use the oil used to fry the chicken)  Once the oil is hot, saute the sliced large onions until soft and slightly caramelized followed by the bruised lemon grass.  Next, stir in the blended ingredients and continue to fry them until fragrant.  Stir in the water, honey, lemon juice and chicken stock granules followed by the fried chicken pieces.  Continue to cook until the water has almost evaporated, resulting in a thick sauce.  Serve immediately.

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