Stir-Fried Cumin Chicken Recipe - Ayam Goreng Berjintan

RECIPES OF MALAYSIA

Ingredients :

1 kg

1 tbsp

1 1/2 tsp

1 tsp

2 cm

6 cloves

1 tsp

3 tbsp

250 ml

Chicken pieces

Cumin seeds

Fennel seeds

Black peppercorns

Fresh ginger

Garlic

Salt

Cooking oil

Water

White for sprinkling

Method :

•  Prepare chicken pieces by sprinkling salt and pepper on it and set aside.
• Dry-fry the cumin, fennel and black peppercorns over low heat until fragrant and crisp, taking care not to burn them. This should take approx. 2 minutes.
• Grind to a powder in a mortar & pestle (or electric grinder) and set aside.
• Grind the ginger and garlic to a smooth paste and set aside.
• Heat oil in wok or pan and stir-fry the ginger and garlic over medium heat for approx. 30 seconds.
• Add chicken pieces and continue to stir-fry for approx. another 10 minutes.
• Add the ground spices and continue to stir-fry for approx. a further 5 - 10 minutes.
• Add water and bring to a boil.
• Turn down heat and allow to simmer uncovered, stirring frequently until chicken pieces are tender and most of the liquid has evaporated.
• Serve in a shallow plate garnished with some freshly cut chilies and scallions.

 

Note: Remove the chicken skin and all traces of fat to reduce the cholesterol content to this dish. After adding water, scrape the bottom of the wok to release any spices which maybe stuck.