Sambal and chicken: A match made in heaven
- Half a chicken, cut into 6 pieces (600g)
- Coconut water – from 2 coconuts
- ½ cup Olive oil
- 2 Pandan leaves
- 10 cloves Garlic, minced
- 1 stalk Lemongrass, bashed and halved
- 2 tablespoons Vegetable oil
- Vegetable oil, enough to deep-fry chicken
- 2 Red chilies, deseeded and julienned
- 1 tablespoon sweet Soy sauce
- 1 Pandan leaf, knotted
- ½ tablespoon Sugar
- 1 teaspoon Salt
Green Sambal Ingredients
- 2 large Onions, quartered
- 6 cloves Garlic
- 6 large Green chilies, halved
- 3 Bird’s eye chilies
- 2 Green tomatoes, quartered
- 1 Green eggplant, quartered
- Juice from ½ a Lemon
- 1 ½ cups Olive oil
- In a pot, pour in 2 tbs of oil and garlic and lemongrass. Turn up the heat to medium-high, sauté for a minute, then pour in the coconut juice and chicken. Let it come to a boil, then simmer.
- In the meantime, heat up a wok with the olive oil, then add in the onions, garlic, green chilies, bird eye chilies, tomatoes and eggplant, sautéing for 3-4 minutes.
- When done, dish it out and set it aside to cool. Then toss into a food processor and pulse until coarsely chopped. Season with salt and sugar then set aside in a bowl.
- In a deep pot, heat up oil for deep frying.
- Carefully dish out the chicken from broth, and into the pot of hot oil, 3 pieces at a time for approximately 3 minutes, then let it rest on a paper-towel lined plate.
- In a small mixing bowl, combine julienned red chili and sweet soy sauce, then toss in the knotted pandan leaf and a small ladle of broth. Stir well and set aside for dipping.
- To dish up, create a circle of green sambal on the serving plate, then rest the chicken pieces on the sambal. Spoon out julienned red chilies and garnish on top of each chicken.