Galangal Fried Spring Chicken, Recipe by Chef Alias b. Ahmad of Saffron Brasserie

Do you sometimes feel like you’re spending way too much eating out, simply because you wanted to taste meals prepared by a chef? What if you could cook like an award-winning chef instead; would you still want to dine out? Here’s something for you to try. This Galangal Fried Spring Chicken is an award winning dish from Battle of the Chefs 2014, presented by Chefs Association of Malaysia, Penang chapter. Try it, you may be able to participate in Masterchef once you’re done with this recipe.

 

Galangal Fried Spring Chicken



Duration: 30 minutes

Difficulty Level: Medium

Serving: 2-3

 

Ingredients:

 

10 pieces Spring Chicken
200 grams Galangal
50 grams Garlic
100 grams Shallot
50 grams Ginger
6 piece Candle Nut (Buah Keras)
2 pieces Fresh Turmeric Root
2 pieces Lemon Grass (Shredded)
1 teaspoon Black Pepper Powder
1 pinch Salt to taste

 

Preparation Method:

 

1. Blend galangal, garlic, shallots, ginger, candle nut, fresh turmeric root and lemon grass well.
2. Add salt and pepper.
3. Mix the marinate and the chicken and store it in the refrigerator for 3 hours.
4. Heat the frying pan with oil and fry the chicken pieces to golden brown.

 

Address:             

SAFFRON BRASSERIE

Ancasa Hotel Kuala Lumpur

Jalan Tun Tan Cheng Lock,

50500 Kuala Lumpur,

Malaysia.

Phone Number: +603 2026 6060

Operating hours: Monday – Sunday, 6.30 am – 10.30 pm


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