Nyonya Assam Chicken ( Sarawak)



This is one my very popular dish. Every time, someone would sure to ask me to cook this special dish again and again. The taste is sweet sour and yet spicy because of the pineapple and Kesom leaves. Try it and you will surprise your friends with no regrets!

Ingredient
600g chicken cut into pieces

Blend together
6 fresh red chillies, seeded
3 dried red chillies, soaked
1cm fresh turmeric root (kunyit)
1 tbsp sliced lemon grass ( serai)
4 slices galangale (lengkuas)
12 shallots
6 cloves garlic
1 tbsp ground coriander (ketumbar)
½ tsp belacan ( shrimp paste powder)
½ pinapple cut and sliced

1 wild ginger bud (bunga kantan), cut into halves
2 stalks Vietnamese Coriander ( daun kesom) - Do not omit this

Tamarind juice (from 30g tamarind mixed with 1 litre water)


( Daun kesum )

Seasoning
1 tsp salt or to tast
1 tsp sugar
1 tsp ikan bilis stock granules

Garnishing
Wild ginger bud ( bunga kantan), finely sliced


Method:
Heat 2-3 tbsp oil and fry blended spices, bunga kantan halves and polygonum until fragrant. Thin down with 3-4 tbsp tamarind juice. Add chicken meat , pineapple and sir fry well

Add the rest of the tamarind juice and bring to a boil. Let it simmer for 5-10 minutes. Add seasoning. Dish out and garnish with tiny slice of bunga kantan.



For more detail description please see also my website Nyona Assam Chicken



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