Ingredients
Chicken
- 6 pcs chicken thighs, deboned and lightly pounded by a meat mallet
- 6 cloves garlic, minced
- 1 thumb sized ginger, peeled
- 1 thumb sized galangal, peeled
- 4 pcs small shallots
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp sugar
- 1 red chilli
- 3 tbsp fish sauce
- water
- 4 pcs bay leaf
- oil
Kremes
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1 small egg, beaten
- 2 tbsp rice flour
- 1 tsp salt
- 1 tsp ground white pepper
Instructions
Chicken
- In a blender or food processor grind together garlic, ginger, galangal, shallots, fish sauce and chillies (include seeds if you want it hot). Once it is forms a paste set it aside.
- Mix together spice paste, coriander, turmeric, cumin and sugar.
- Apply paste on chicken then leave it to marinate for at least 2 hours.
- In a sauce pan, place chicken with the marinade, bay leaf and 1.5 cups of water. Bring it to a boil and simmer for 15-20 minutes or until chicken is cooked. Once cooked, set chicken aside.
- Prepare a deep fryer or wok filled with oil, once hot deep fry chicken pieces for 3 minutes or until golden brown in colour. Place in serving plates then top with cremes, Method below.
Kremes
- Mix together Kremes ingredients to make a very runny batter.
- Heat up oil in a wok then using a ladle scoop out the kremes mixture (once you drop it will separate into small pieces), deep fry mixture in high heat then quickly remove them with a slotted spoon. Place on a paper towel lined plate then set aside
