Sour and Spicy Chicken with Petai
Ingredients
- 1/2 young free-range chicken
- 2 packs of petai
- Boiled quail eggs, as desired
- 1 tomato
- Oil for sautéing
- Water, as needed
Ground spices
- 10 shallots
- 3 cloves garlic
- A piece of turmeric
- Galangal, as needed
- 15 red chilies
- Optional: bird's eye chilies
- 3 candlenuts
- 1/2 tablespoon shrimp paste
- Tamarind, as needed
- Salt, to taste
- Sugar, to taste
Additional spices
- Optional: lemongrass and kaffir lime leaves, 2 each
Preparation
Sauté the ground spices and additional spices until fragrant.
Add chicken, stir until evenly coated with spices, then add water.
Wait until chicken is slightly tender, add tamarind juice, salt and sugar, finally add petai, quail eggs, tomato, and taste test.
Remove from heat and serve warm with hot rice.
Notes
Don't get bored with petai; this recipe uses leftover petai and adds chicken for a spicy twist.
