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Malaysian Recipe : Chicken with Cloud Ears Kerabu

Preparation time: 30 mins
Cooking time: 15 mins
Serves: 6


  • 500 g chicken, skinned
  • 50 g cloud ears (mok yee), soaked in water
  • 3 stalks lemon grass, sliced thinly
  • 1 stalk ginger flower (bunga kantan), sliced thinly
  • 4 pcs limau purut leaves, sliced thinly
  • 15-16 small shallots, sliced thinly
  • 20-30 mint leaves, washed and drained
  • 3-4 tbsp sambal belacan
  • ¼ cup lime juice
  • 2-3 tbsp sugar
  • 20 g toasted groundnuts, coarsely grounded
  • Salt to taste


  1. Place chicken in a saucepan, cover and cook. Water seal and turn off the fire. Allow to stand for 10 to 15 mins before removing the chicken. When cooled, shred the meat.
  2. Scald the cloud ears over boiling water. Drain and shred finely. Soak in cold water for a short while.
  3. In a large bowl, combine all the ingredients and mix well. Serve immediately.

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Last Modified: 11/27/11.