Sunday, 5 February 2017

Ingredients:

4 ea spring chicken, cleaned and quartered

200 g shallot

50 g garlic

50 g hot chili

50 g red chili

10 g shrimp paste, roasted

75 g “bongkot“ (ginger torch), thinly sliced

30 g salt

10 g black peppercorn

4 L chicken stock

Method:

Combine shallots, garlic, chili, shrimp paste, “bongkot”, salt and peppercorn in a food processor and blend to paste.

Remove from processor and mix with chicken stock.

Place chicken in sauce pot and pour mixture over.

Place on stove, bring to boil and reduce to simmer.

Cover and slowly braised for 1 ½ hours or until desired doneness.

Remove chicken from pot and arrange on deep serving platter.

Pour sauce over chicken and serve.

note: if ginger torch / bongkot is not available you may substitute with lemon grass.

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Chef Vindex Tengker

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