This dish is very simple to do.
500 gm Chicken, chopped
1/2 teasp Salt
10 Dried Chillies, wash & soak in hot water for 20 minutes
2 Red Chillies
2 Chilli Padi
4 Buah Keras/Candlenuts, roughly chopped for easier processing
7 Small Onions
3 pips Garlic
1" young Ginger
1" fresh Kunyit
1 Big Onion, slice into rings
2 teasp Sugar
2 teasp Tomato Paste
1 teasp Vinegar
2 Tabsp Tomato Ketchup
3 Tabsp Chilli Sauce
Salt to taste
1 cup Water
- Rinse chicken & Pat dry with paper kitchen towel. Season lightly with 1/2 teasp salt for 10 minutes while you prepare the rempah.
- Blend "B" into a fine paste [rempah].
- Heat 1 cup oil in a wok over medium heat & fry the chicken in two batches in order to seal the juices; stirring about 5 minutes in total. Drain & remove chicken.
- Pour out all but 4 Tabsp of oil in the wok that was used to fry the chicken [as the oil has umps of flavour] & fry the Onion rings for 2 minutes. Carefully remove the onion rings; leaving as much of the oil in the pan as possible.
- Fry the blended rempah over medium heat until fragrant & oil separates [tip: Most Nyonya cooks will swear that if there isn't suffient oil to fry the rempah, yr curry wont taste good. My better half, being a Baba, stands by this fact, his mum being a truly wonderful cook, and even though I am health conscious, I would have to agree with both his mum and him and the only way I would ease my conscious is to scope excess oil once it is cooked and fry veg with just enough oil].
- Add the seasoning ie "D" & cook for 3 - 5 minutes.
- Add "E" bring this to a boil & then return the chicken into the wok. Simmer for 5 minutes, taste & adding any salt or sugar if necessary. Lastly add the fried Onion rings cook for another minute. If you like you can garnish with a few sprigs of Yin Sai/celery leaves.