Malaysian Food – Cook Malaysian Dishes now!|Food from Malaysia

Ingredients :

6 chicken thighs, skinned
4 pandan leaves
3 coriander roots, washed and chopped
5 cloves garlic, crushed
1/2 teaspoon white pepper
2 tablespoons chopped palm sugar (gula Melaka or Thai palm sugar)
1 tablespoon Thai sweet chili sauce
1 tablespoon fish sauce
1 tablespoon coconut milk
2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
3 tablespoons oil

Method :

1. Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly with your hands.
2. Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil and stir until sugar dissolves. (Alternatively, blend everything in a mini-chopper until smooth.) Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.
3. Let chicken return to room temperature before cooking it. Heat oil in a wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned, 4-5 minutes. Serve hot with white rice.