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AYAM TEMPERAH RECIPE
- CHICKEN IN HOT SAUCE -
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NYONYA RECIPE
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The 'temperah' stlye of braising is
done with either chicken or pork. Chicken Temperah is the better known.
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Ingredients : |
| 1kg |
Chicken, cut into small pieces |
| 2 pieces |
Brown onions, chopped |
| 3 pieces |
Red chilies, sliced |
| 3 cloves |
Garlic, chopped |
| 1 piece |
Ginger, approx. 2 - 3cm |
| 5 tbsp |
Cooking oil |
| 3 tbsp |
Dark soy sauce |
| 2 tbsp |
Coconut vinegar |
| 1tsp |
Sugar |
| 250ml |
Water |
| - |
Salt |
Method :
- Heat oil in a wok, then add in the chopped onions, chilies,
garlic and ginger and stir fry until soft and fragrant, then add in the chicken pieces and
continue stir and coat well until brown.
- Combine the rest of the ingredients, add to the wok and
bring to a boil, then allow to simmer gently until chicken is tender and there is a good
brown sauce.
- Keep wok covered until meat is half cooked, then remove the
cover, reducing the sauce a little as the chicken finishes cooking.
- Adjust the seasoning and serve.
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