Wednesday, 17 September 2014

Spicy Chicken

This is one of those recipe ideas that you can cook up quickly and can be made in small amounts or a huge pan full. It is one of the 'go to' dishes that make up so much of my day to day cooking.  Control the spiciness with the amount of Sambal Oelek, start with one tablspoon and then add more as your taste dictates.

Spicy Indonesian Chicken
2 teaspoons Chinese five spice powder
2 teaspoons garlic powder
1 tablespoon grapeseed/ canola oil

4 -6 chicken thigh fillets, cut into halves
1 onion sliced lengthwise into thick slivers
1 cup liquid chicken stock / water

1 -2 tablespoons Sambal Oelek
1 tablespoon Ketjap Manis soy sauce
1 small knob green ginger, finely grated
2 cloves garlic, crushed

To serve
steamed rice
steamed green vegettables

Place oil, five spice and garlic powder in a bowl, add chicken pieces and make sure that the spice mixture is rubbed over all the chicken. If possible allow the chicken to marinate, cover and refrigerate until ready to cook. 

To cook the chicken
Fry chicken pieces until golden brown and nearly cooked through. Use a little more oil if necessary

Add sliced onion, sauté for a minute or so then add remaining ingredients.

Simmer chicken in the sauce until fully cooked and the sauce has slightly thickened.

Serve with steamed rice and green vegetables.

To make a large quantity
Cook chicken in batches , transfer to a large baking dish and bake in a 180 deg C oven. Make the sauce and pour over the chicken. Continue to bake until chicken is cooked. 


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