½ cup Water
2 tsp Salt
5 – 8 Ginger Slices
4 Bay Leaves
8 Garlic Cloves
6 Red Chilli Padi
3 Garlic Cloves
2 tbsp Sunflower Oil
Pinch of Salt
*Available at your nearest FairPrice store
- Cut the chicken into 4 large pieces. Combine garlic, shallots and candlenuts in a mortar and pound with a pestle until it becomes a paste.
- Heat sunflower oil in a pan and sauté the galangal until it’s fragrant.
- Add the paste, bay leaves and ginger slices into the pan. Sauté all the ingredients together on low heat for 5 minutes.
- Stir in at least a ¼ cup of water fresh from the coconut for at least 10 minutes, or until the oil separates from the paste.
- Add the salt and chicken, ensuring that the latter is evenly coated with the mixture.
- Simmer the chicken until it is tender and all the coconut water has evaporated to leave behind a thick sauce in the pan.
- Set aside the chicken on some kitchen towels to cool it down; if you plan to leave it out for more than 3 hours, shift it to chill in your refrigerator instead.
- Deep fry the chicken until it is golden brown and crispy!
To make Sambal Jelantah:
- Pound all the ingredients together in a mortar using a pestle; if you don’t have a mortar and pestle, simply use a blender.
- Stir in heated sunflower oil and adjust salt to taste.
Tip from the chef: Always try to use the freshest free-range or organic whole chicken and coconut where possible as it tastes the best! Deep-fried chicken can be stored in your freezer for up to a month.