Name: Chef Wan’s Special Roast Chicken (Ayam Panggang Istimewa Chef Wan)
Cuisine: Malaysian
Ingredients: Ginger 2-cm (1-in) knob, peeled; Galangal 2-cm (1-in) knob, peeled; Kaffir lime leaves 2; Pandan leaves 2, knotted; Cumin 1½ Tbsp; Lemongrass 2 stalks; Vegetable oil 125 ml (4 fl oz/ ½ cup); Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1½ grated coconut and 500 ml (16 fl oz / 2 cups) water; Garlic 3 cloves, peeled; Store-bought coconut cream (optional) as needed; Shallots 20, peeled; Dried chillies 30, soaked, seeded and drained; Lemongrass 2 stalks, bruised; Chicken 1, about 1.5 kg (3 lb 4½ oz), quartered; Palm sugar (gula melaka) 55 g (2 oz), grated; Salt to taste; Tamarind juice 125 ml (4 fl oz / ½ cup), made from 1 Tbsp tamarind pulp mixed with 125 ml (4 fl oz/ ½ cup) water and strained; Mustard seeds 2 Tbsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 125 ml (4 fl oz/ ½ cup)
Chicken <

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté spice paste for 3 minutes until fragrant and oil surfaces. Add chicken and fry until half-cooked.
Add coconut milk, lemongrass, kaffir lime leaves and pandan leaves. Bring to the boil and allow to simmer for 30 minutes until chicken is tender.