Yield
2-4 Servings
Prep Time
30mins
Cook Time
20mins
Difficulty Level
Download or Print

Ayam Panggang by Chef Eric Neo

Ingredients

MAIN INGREDIENTS

  • 1 kg boneless chicken thigh
  • 200 g fresh red chillies
  • 50 g shallots
  • 100 g garlic
  • 50 g yellow ginger powder
  • 80 g buah keras (candlenut)
  • 30 g belachan
  • 1 stalk lemongrass
  • 30 g blue ginger
  • Lime leaves, cut lemongrass and calamansi, for garnishing

SEASONING

  • 50 ml coconut milk
  • 1 tsp fine salt
  • 2 tbsp sugar
  • 1 tsp jintan manis (coriander seeds), roasted
01.

Marinate chicken with all ingredients except garnish and mixed seasoning except coconut milk. Keep in chiller for a day for best results (see Chef’s tip).

02.

Before pan frying or baking, mix in the coconut milk. Pan fry or bake till golden brown and cooked.

03.

Garnish with cut lime leaves, lemongrass and calamansi.

CHEF’S TIP: Plan ahead for this dish. You can prepare the seasoning one day ahead and it is best to leave marinated chicken overnight for more flavourful results.

Download or print the recipe