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Malaysian Recipe : Spicy Fried Chicken


2 ½ lbs chicken, cut into pieces

2 thick stalks lemon grass, lightly bashed
2 thick slices galangal, lightly bashed
2 pieces dried tamarind
1 tsp salt
1 tsp sugar
1 tsp MSG

B, pounded roughly:
2 cloves garlic
½ thumb-sized piece turmeric
7 candlenuts
7 shallots


  1. Season chicken with A and B and leave for 1 hour. Place chicken in a saucepan, add 8 fl oz. boiling water and boil, covered, for 15 to 20 minutes, over moderately high heat. Stir occasionally.
  2. Remove pan from heat and remove chicken to a large plate. Reserve gravy.
  3. Heat oil and fry chicken till golden brown. Place fried chicken on a large serving plate. Remove some oil from pan leaving 4 tbsp. Remove lemon grass and galangal from marinade. Cook marinade in the oil till almost dry. Pour over chicken and serve.

Note: Use a small saucepan to cook the chicken so that it is completely immersed in the water. Add more water if needed. Water should come up to 1 inch above the level of the meat.

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Last Modified: 11/27/11.