Ayam Masak Cili Kering (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian stir-fry featuring tender chicken pieces coated in a rich, spicy, and slightly sweet sauce made from dried chilies, shallots, garlic, and tamarind. This dish is a staple in many households.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, boneless and skinless500g
- Dried chilies50g
- Shallots150g
- Garlic cloves5 cloves
- Ginger1 inch piece
- Tamarind paste2 tbsp
- Soy sauce1 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Water100ml
- Cilantrofor garnish
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend into a paste with a little water.
- 2
Peel and slice shallots, garlic, and ginger.
- 3
Cut chicken into bite-sized pieces. Season with salt and black pepper.
- 4
Heat vegetable oil in a wok or large pan over medium-high heat. Add shallots, garlic, and ginger, and stir-fry until fragrant.
- 5
Add the blended chili paste and cook for 5-7 minutes, stirring constantly, until the oil separates and the paste darkens.
- 6
Add the chicken pieces and stir-fry until they are browned and cooked through.
- 7
Stir in tamarind paste, soy sauce, sugar, salt, and water. Bring to a simmer and cook for another 5 minutes, allowing the sauce to thicken.
- 8
Adjust seasoning if necessary. Garnish with fresh cilantro before serving.
