Ayam Prune Pedas - Braised Spicy Chicken with Prunes

Method9 steps · about 1 hr

1. 1

   Step 1: Marinate the chicken (1) with the marinade salt (1 teaspoon) and turmeric (1/2 teaspoon), covered in the refrigerator for 15 minutes.

   Refrigerate prune-dish chicken marinade · 15 minUses 1 chicken, cut into 8 pieces (I use drumsticks) · 1 teaspoon salt · 1/2 teaspoon turmeric

2. 2

   Step 2: Heat 2 tablespoons of oil in a wok over medium heat. Fry chicken for 8 minutes, or until the skin is golden brown. Set the chicken aside to drain over a strainer or wire rack.

   Brown prune-dish chicken · 8 minUses turmeric-marinated chicken · 2 tbsp oil for browning chicken

3. 3

   Step 3: Soften the dried chillies in hot water and drain. Purée the shallots (100 gram), garlic (4 cloves), ginger (2-inch piece) and softened chillies into a smooth paste.

   Uses 100 gram shallot · 4 cloves garlic · 2-inch piece ginger · 10–15 dried red chillies, softened in hot water · Hot water for softening dried chillies (quantity unspecified, discarded)

4. 4

   Step 4: Heat 2 tablespoons of oil in a wok over medium heat. Fry chili paste, star anise (2), cloves (2), cardamom pods (8), and cinnamon stick (1-inch piece) for 3 minutes, or until fragrant.

   Fry prune-dish paste and whole spices · 3 minUses prepared softened-chilli spice paste · Remaining 2 tbsp oil for spice paste · 2 star anise · 2 whole cloves · 8 cardamom pods, bruised · 1-inch piece cinnamon stick

5. 5

   Step 5: Add curry powder (2 tablespoon) and fry for another 2 minutes.

   Fry curry powder into paste · 2 minUses fried chilli paste and whole spices · 2 tablespoon curry powder

6. 6

   Step 6: Add water (1/2 cup), oyster sauce (2 tablespoon), dark soy sauce (2 tablespoon), salt (1 teaspoon), and palm sugar (2 tablespoon) to the wok.

   Uses fried curry-spice base · 1/2 cup water · 2 tablespoon oyster sauce · 2 tablespoon dark soy sauce · 1 teaspoon salt, or to taste · 2 tablespoon palm sugar, or to taste

7. 7

   Step 7: Bring the sauce to a boil, return the browned chicken and mix well. Reduce to a simmer and cover. Cook until the chicken is tender, has absorbed the sauce and reaches 74°C/165°F away from bone, about 20 minutes.

   Braise Chicken · 20 minUses prepared prune-dish braising sauce · browned drained chicken

8. 8

   Step 8: Taste and add a little extra salt or palm sugar only if needed. Add the chopped prunes (1/2 cup) and cook for 3 minutes.

   Finish braised chicken with prunes · 3 minUses cooked braised spicy chicken and sauce · 1/2 cup chopped prunes (about 10 prunes) · Extra salt to adjust at finish (optional, quantity unspecified) · Extra palm sugar to adjust at finish (optional, quantity unspecified)

9. 9

   Step 9: Turn off the heat, transfer the dish to a serving plate, and serve immediately with steamed white rice.

   Uses finished braised chicken and prunes · Ready steamed white rice to serve (optional, quantity unspecified)