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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another recipe from cook book Ingredients:
1 2/3 kg chicken pieces, trimmed (such as drumsticks and small thighs with bone in) |
1 lime, juice of |
4 shallots, roughly chopped |
3 garlic cloves, roughly chopped |
3 cm piece ginger, peeled, chopped |
2 teaspoons ground turmeric |
2 teaspoons salt, flakes |
2 bay leaves |
peanut oil, for deep-frying |
Directions:
1. Cut a slit in the top of each chicken pieces.
2. Drizzle lime juice over chicken.
3. Using a large mortar and pestle, pound shallots, garlic, ginger, turmeric and salt flakes into a paste.
4. Combine chicken, spice mixture, bay leaves and 2 tablespoons water in a large wok.
5. Cover with wok lid and cook, stirring occasionally, over medium heat for 20 minutes, adding a little extra water if necessary. Transfer mixture to a dish. Clean wok.
6. Preheat oven to 150°C.
7. Pour oil into wok until half full.
8. Heat over medium heat until hot.
9. Cook chicken, 3 to 4 pieces at a time, for 7 minutes or until crisp and golden, covering with a splatter guard.
10. Transfer to a wire rack and keep warm in oven.
11. Serve warm or at room temperature.
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