Friday, December 3, 2010
roast chicken malaysian style
cooking : 40 minutes .
oil for deep-frying
1 chicken (1 1/2 kg / 3 1/3 lb) , cut into 4-6 pieces
4 cups water
15 shallots , sliced and fried crisp
1 small can (170 g / 6 oz)
4 potatoes , halved
3 onion , cut wedges
10 stalks chinies chives , cyt into 4 cm (1 1/2 in) lentghs
4 read chilies , sliced
2 teaspoons salt
* heat oil in a frying pan and deep-fry chicken for 10 minutes until brownd . boil watey in a saucepan and put in fried chicken . bring to a boil then simmer over low heat for 10 minutes .
* combaine half the shallots and garlic srips with evaporated milk and add to chicken . bring to a boil then put in potatoes and onion .
* when chicken is tender , add chinies chives , red chilies and salt to taste . dish out and serve hot , sprinkled with remaining shallots and garlic crips ..