Spicy Red Chicken - Ayam Masak Merah Chef Wan

Salam semua,
Hari ni saya masak Ayam Masak Merah Resepi Chef Wan. Saya peminat resepi Chef Wan No 1 tau..... Suka sangat tengok cara dia menyediakan hidangan dengan mulutnya yang petah berbicara membuatkan sesiapa saja tidak jemu mendengarnya.



Resepi ni saya tukil dari laman Asian FoodChannel. Terimakasih buat Chef Wan.

Spicy Red Chicken
(Ayam Masak Merah)

Ingredients:
6 Tbsp / 3 fl oz Vegetable Oil
2 Cinnamon Bark (Kulit Kayu Manis)
4 pieces Cloves
4 pieces Cardamoms
125 ml / 4 fl oz water
1 kg / 2 pounds / 3 oz Chicken, cut into 12 pieces
125 g / 4 fl oz Raisins, finely chopped
250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce)
3 Tbsp / 1 ½ fl oz Honey
3 Lemongrass (Serai), slightly bruised
1cm / ½ Galangal (Lengkuas or Blue Ginger), crushed
2 tsp toasted Sesame Seeds
2 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 sprig Mint Leaves (Daun Pudina), roughly crushed
1 Lime (Limau Nipis)
Salt to taste

Paste Ingredients: - to be finely grounded

10 Shallots (Red Onion), peeled
2 Garlic cloves, peeled
2 cm / 1inch Ginger, peeled
1 Lemongrass (Serai)
15 pieces dried Chilies (Cili Kering) - softened in hot water, drain

Method:
Marinade Chicken with a pinch of salt, and Turmeric Powder. Deep fry Chicken together with 1 Lemongrass (Serai), 1 Screw Pine Leaves (Daun Pandan), and 1 Cinnamon Bark (Kulit Kayu Manis). Drain and set aside.

Heat Oil in a wok; add in grounded Paste, and the remaining Cinnamon Bark, Cloves, Cardamoms Pods, Screw Pine Leaf and Lemongrass. Stir-fry until fragrant.

Add in Galangal, Raisins, Tomato Sauce and Honey, and stir well. Then, add in the Chicken and crushed Mint Leaves. Bring to simmer for 1-2 minutes.

Lastly add in salt, Lime Juice and toasted Sesame Seeds.

Dish onto a serving plate. Sprinkle toasted Sesame Seeds for garnish