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

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.

Chef Wan’s Special Roast Chicken

Ayam Panggang Istimewa Chef Wan

Ingredients

Method

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