Sambal Chicken Food

SAMBAL CHICKEN SKEWERS

Steps:

• Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
• Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
• Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

SAMBAL CHICKEN SKEWERS

Steps:

• Mix brown sugar, rice vinegar,chile paste, fish sauce, Sriracha, and ginger.
• Marinate chicken for 6-8 hours in plastic bag.
• Thread chicken onto metal or soaked wooden skewers.
• Take reserved marinade and bring to boil to use as a basting sauce.
• Grill chicken 15 minutes, turning and basting occassionally.

SAMBAL BELACAN

Steps:

• Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.
• Heat up a wok or pan on low heat and "toast" the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it's personal preference.)
• Transfer out to a bowl, add salt and sugar to taste and add lime juice (or Calamansi lime juice). Blend well. You can keep the sambal in the refrigerator for a couple of days, or freeze in the freezer for a longer period.

MALAYSIAN SAMBAL BELACAN RECIPE

Steps:

• Blend the onion and garlic with some oil with an electric blender. Add some water to facilitate blending if necessary.
• Boil the dried chili in water for ten minutes. Remove and drain.
• Cut fresh red chilies into sections. Blend both chilies with some oil and water to form a chili paste.
• Soak the dried shrimp in water for fifteen minutes. Drain. Blend the dried shrimp until it looks like meat floss.
• Place the belacan in a small pan without oil, roast it slowly until it is thoroughly dry, and break up into large granules.
• Saute the onion and garlic over low to medium heat until slightly brown and aromatic.
• Soak the tamarind pulp in hot water for ten minutes, then remove the pulp and seeds by pouring through a strainer.
• Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal. Simmer over low heat for thirty minutes.
• Season with salt.
• When the red oil starts bubbling around the paste, it is done.

SAMBAL CHICKEN

Steps:

• Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
• Heat oil in a pan; add mustard seeds and curry leaves.
• (brings out the flavour) Add chopped oions and fry till golden brown.
• Add spice paste and fry till fragrant.
• Add chilli paste and fry lightly.
• Add chopped tomato and curry powder and stir-fry for 2 minutes.
• Add chicken and stir-fry for 8 minutes.
• Cover pan and let mixture simmer till chicken is almost done.
• Add tamarind juice and simmer till chicken is fully cooked.
• Add coconut milk, lower heat and continue to stir till oil appears on the surface.
• Serve with hot fragrant rice.

SAMBAL CHICKEN

Steps:

• Grind all ingredients given for sambal except tamarind and jaggery to a smooth paste.
• Heat oil in a kadai. Add in the ground masala and cook for 5 mins or so.
• Now add in jaggery and tamarind and mix well.
• Cover and cook till oil separates and the sambal is thick.
• You can remove the sambal to a jar and store in fridge till needed.
• Now let's make sambal chicken.
• Take one cup sambal in a kadai. Add in whole spices and stir well.
• Now add in chicken and stir fry for a min.
• Now cover and cook for 5 mins.
• Add in kaffir lime leaves, coconut milk and cook for 10 mins.
• Add in toasted coconut and mix well.
• Cook for few more mins.
• Serve.

SAMBAL CHICKEN

Steps:

• Rinse and drain the cleaned chicken pieces thoroughly. Add to a bowl to marinate.
• Marinate the chicken: Add all the ingredients 'for Marinating the Chicken'. Rub well and set aside for a minimum time of 30 minutes to marinate. (Up to 3 hours if refrigerated).
• Rehydrate the dried chillies: Add the dried red chilies to a saucepan with water. Boil this for 10 minutes, then switch off the heat, cover and leave for 30 minutes to rehydrate. The dried chilies will 'plump' up and soften.
• Make the Sambal Paste: Add all the ingredients to make the Sambal paste to a small Grinder jar or blender. When you remove the dried rehydrated chilies from the saucepan, use your fingers to lift them out of the water. Do not squeeze them to remove water. Add to the grinder jar.
• Grind these ingredients, to a very smooth paste without adding water. The liquid from the rehydrated chilies s and the tomato is sufficient liquid.
• Frying the chicken: Heat half cup oil in a wide wok and fry the marinated chicken pieces on all sides till golden. It does not have to be fully cooked here. Remove the fried pieces from the oil.
• Now you can either remove all but 3 Tbsp of the oil, or use the remaining oil in the wok to saute onions. ( In the video, I use all the remaining oil. However, you can reduce the amount of oil and keep sprinkling water during the long cooking process, as I do when I don't have too many other things happening in the kitchen.)
• Add the chopped onions, whole spices (cardamom, cloves, cinnamon, star anise) and the ginger-garlic paste.
• Saute till the raw smell of the ginger and garlic is gone. Then add the half of a tomato, that has been chopped and saute till the tomato softens.
• Once the tomato is soft, add the prepared Sambal Paste. Give it a good stir. Rinse out the blender/ grinder with a small amount of water so as not to lose any of that paste.
• Now, cook this slow and low. Low-Medium heat for 20 minutes. Stir every 3-4 minutes. This is where the amount of oil plays well and prevents scorching of spices. If you used less oil, to begin with, keep sprinkling water so you don't get the burnt taste.
• After 20 minutes, the oil has separated and the sauce is nice and thick.
• Add the tomato ketchup and hot and sweet chilli sauce.
• Now return the fried chicken and stir well. Cook the pieces in the sauce briefly and then add the water (1/2 cup). Stir well and bring to a boil. Lower the heat, add the Lime leaves(torn) and cook for 10 more minutes. Add salt, only if needed.
• After 10 minutes, we see the thick gravy coating the chicken pieces.
• Serve with plain steamed rice or Nasi Minyak (ghee rice).

CHICKEN SAMBAL

Steps:

• For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
• Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
• For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
• Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
• Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
• Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
• Serve over the rice, garnished with lime wedges, scallions and cilantro.

MALAYSIAN SAMBAL SAUCE

Steps:

• Gather the ingredients.
• Add the garlic, turmeric, galangal, lemongrass, hydrated dried chiles, fresh chiles, and 2 tablespoons water to a food processor or blender. Pulse, then process, scraping down the bowl frequently with a silicone spatula until a smooth paste forms, 8 to 9 minutes. Add the shallots and pulse, scraping down the bowl occasionally, until the mixture is just combined, and the shallots are still coarse and visible, about 1 minute more.
• Heat the oil in a wok or medium nonstick frying pan over very low heat. When the oil is moderately hot, add the paste mixture and cook, stirring occasionally, until just fragrant, about 10 minutes.
• Add the fish sauce, palm sugar, and tamarind paste.
• Continue to cook the paste on very low heat, stirring occasionally, until the sugar melts and the solids begin to separate from the oil, about 5 minutes. Remove from the heat. Use immediately or let cool, then refrigerate or freeze for future use. Enjoy.