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Recipe: Ayam Cincane Chicken With Green Tomatoes And Lemon
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1 whole fresh chicken cut into 14 pieces with a
cleaver
1 teaspoon salt
1 tablespoon lime or lemon juice
2 cups water
1 stem fresh lemon grass bottom 10cm only
bruised and halved
6 large fresh red chillies halved lengthways -- seeds and
membranes
discarded sliced lengthways (6 to 8)
8 eschalots thinly sliced
4 thin slices ginger
4 medium unripe green tomatoes sliced
3 kaffir lime leaves edges torn
2 spring onions / shallots cut into 5cm
lengths.
SUBSTITUTES
Use 1 tablespoon crushed lemon grass
rinsed and drained instead of fresh lemon
grass
Replace eschalots with 1 large red or -- halved
lengthways and thinly sliced across.
brown onion
Place the chicken pieces in a large bowl. Sprinkle with the salt and lime
juice, then rub into the chicken using your hands. Heat a wok orlarge
frying pan for 30 seconds, then add the chicken, water and lemon grass.
Bring to the boil, lower the heat and simmer uncovered turning the chicken
occasionally, until tender 35-40 minutes. Add the chillies, eschalots,
ginger, tomatoes, kaffir lime leaves and spring onion. Fry, uncovered
stirring thoroughly to cook the mixture evenly, until the tomatoes have
softened 6-7 minutes.Transfer to a serving dish and serve hot.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Ayam, Cincane, Chicken, Green, Tomatoes, Lemon
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