Source: May Parich’s Singapore cooking class at The New School of Cooking
Prep Time:10-30 Minutes
Servings:8

Another recipe we learned at the Singaporean cooking class we took at the New School of Cooking in Culver City. Nonya implies that this dish has a Chinese influence, though it is considered Singaporean.


Ingredients:

8 chicken (thigh )
6 small shallot sliced
12 clove garlic sliced
0.5 cup peanut oil
1 tablespoon coriander powder
1.5 teaspoon ginger powder
1 teaspoon
1 cup water
1 teaspoon soy sauce
3.5 tablespoon sugar
1 teaspoon salt
0.5 teaspoon sesame oil
4 scallion chopped
shallot fried, optional
1 jalapeno pepper (red) sliced, optional

Directions:

  1. Bring a large pot of water to a boil. Add the chicken and bring to a second boil. Boil 1 minute or until the scum rises to the surface. Drain, set the chicken aside
  2. Grind the shallots and garlic into a smooth paste in a blender or food processor. Add a tablespoon or more of water if needed to facilitate the blending.
  3. Heat the 0.5 cup of oil in a saucepan over medium heat. Add the shallot mixture and sweat until thick. Add the coriander, dried ginger and white pepper. Cook until the mixture is khaki color, about 1 minute.
  4. Add the chicken, water, soy sauce, sugar, and salt. Stir together and simmer for 15 minutes.
  5. Mix in the sesame oil and transfer to a platter. Garnish with scallions, shallot flakes and jalapenos. Serve with rice
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