How to Cook Sambal Roasted Chicken
Sambal roasted chicken is a Malaysian dish and the cooking is quite different from the local charcoal roasted chicken we know (lechon manok).
Servings: 6 servings
For the spice paste:
- 6 pcs shallots
- 1 1/2 inch ginger slice into strips
- 3 cloves garlic crushed
- 8 pcs dried red chili seeded and soaked
- 2 Tbsp. ground coriander
- 1 Tbsp. cumin
- 3 Tbsp. oil
For the chicken:
- 1 1/2 cup coconut milk
- 4 kaffir lime leaves
- 2 stalks lemongrass
- 1 chicken cut into halves
- 4 slices ginger
- 1 1/2 tsp. salt
- 1 Tbsp. Muscovado sugar
How to cook Sambal Roast Chicken:
Pound all the paste ingredients together in mortar and pestle except oil to obtain a fine paste.
Heat oil in a pan. Add the spice paste and stir-fry for 10 minutes until fragrant.
Add coconut milk. lime leaves, lemongrass, ginger, salt and sugar. Stir well.
Add chicken and cook for 25 minutes over low heat; turn chicken a few times until chicken is half cooked.
Transfer chicken to a roasting pan and pour sauce all over chicken.
Preheat oven to 300 Â°F. Roast chicken for 15 minutes or until browned.