John Myers
Contents
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Ingredients
To garnish:
- 3 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 30 g Diced ginger, fresh or frozen
- 2 tbsp Sunflower oil
- 2 small Chillies, green
- 5 g Prawn paste, (Terasi Udang)
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Fish sauce, light
- 200 g Coconut water
- 200 ml Coconut milk, creamy (24% fat)
- 5 Tbsp (heaped) Peanuts, unroasted, (Asiashop)
- 2 small Eggplant, small, round, purple
- 1 small Shallot
- 1 small Cabbage or celery, fresh
- 1 small Flowers and leaves
Also:
- 1 liter Frying oil
Instructions
- Separate the thigh from the lower leg at the joint, peel off the skin. Cap the small, red onions and the garlic at both ends, peel and cut into thin slices.
Browning:
- Heat the frying oil to 220 degrees and fry the chicken legs individually for 30 seconds (browning).
The ginger cubes:
- Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
- Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Cut the shrimp paste (Terasi Udang) from the block and crumble.
- Wash the small, round eggplants, cut the ends of the stems into quarters lengthways and halve across. Cut the shallot crosswise into rings approx. 5 mm wide.
- Heat the peanut oil in a wok. Add the onions and fry until translucent. Then add the garlic cloves and ginger and stir-fry for 1 minute. Add the crumbled shrimp paste and chillies and stir-fry for another minute. Deglaze with the coconut water.
- Add the oyster sauce and the fish sauce and stir well. Reduce the heat and add the coconut milk. Mix everything well, add the peanuts and the chicken pieces and simmer with the lid on for 30 minutes.
- Add the aubergines and shallots, simmer for 3 minutes and remove the pan from the heat. Remove the pieces of meat from the broth and let them cool down.
- Remove the meat from the bones of the finished ginger chicken and place in a serving bowl with the aubergines and peanuts. Pour the broth largely into an extra serving bowl. Scatter the celery over the chicken, garnish and serve the ginger chicken with white, cooked long-grain rice.
