Ayam Panggang by Chef Eric Neo
Yield: 2-4 Servings
Prep Time: 30 mins
Cook Time: 20 mins
Difficulty Level: 2/5
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
Steps
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.