Spicy Red Chicken
Spicy Red Chicken
Get this quick, easy and spicy red chicken recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 6 tablespoons / 3 fl oz Vegetable oil
  • 2 Cinnamon bark (kulit kayu manis)
  • 4 pieces Cloves
  • 4 pieces Cardamoms
  • 125 millilitres / 4 fl oz Water
  • 1 kilogram / 2 pounds / 3 oz Chicken, cut into 12 pieces
  • 125 grams / 4 fl oz Raisins, finely chopped
  • 250 millilitres / 8 fl oz Tomato ketchup (tomato sauce)
  • 3 tablespoons / 1½ fl oz Honey
  • 3 Lemongrass (serai), slightly bruised
  • 1cm / ½ Galangal (Lengkuas or Blue ginger), crushed
  • 2 teaspoons 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 (to be finely grounded):
  • 10 Shallots (red onion), peeled
  • 2 Garlic cloves, peeled
  • 2 cm / 1inch Ginger, peeled
  • 1 Lemongrass (serai)
  • 15 pieces dried Chillies (cili kering) - softened in hot water, drain
Method
  1. 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
  2. Heat oil in a wok; add in grounded paste, and the remaining cinnamon bark, cloves, cardamoms pods, screw pine leaf and lemongrass. Stir-fry until fragrant
  3. Add in galangal, raisins, tomato sauce and honey. Then, add in the chicken and crushed mint leaves. Bring to simmer for 1-2 minutes
  4. Lastly add in salt, lime juice and toasted sesame seeds
  5. Dish onto a serving plate. Sprinkle toasted sesame seeds for garnish

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