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Galangal Braised Chicken ~ 藍姜燜雞

This chicken dish has a unique flavour from the galangal root.  The tender and juicy chicken meat is fried with a mixture of chopped galangal root, young ginger and shallots with soy sauce to taste.  Lengkuas or  Galangal is a tuberous root with a tough skin, slightly pinkish in colour and can be used with skin intact.  If galangal is difficult to find, ginger can be a substitute.



Galangal Braised Chicken   ~   藍姜燜雞    


Ingredients

  • 300 gm whole chicken leg cut into bite size
  • 50 gm young ginger, chopped
  • 10 gm galangal finely chopped
  • 8 to 10 shallots, finely chopped
  • 1 Tbsp light soy sauce
  • 1/4 tsp salt to season the chicken
  • 2 tsp Shaoxing wine to drizzle
Method
  1. Wash the chicken, pat dry and season with salt.  Set aside.
  2. In a wok saute the shallots, galangal and young ginger with some oil till fragrant.
  3. Add in the chicken and shallow fry.  Cover the wok and let it simmer for about 15 mins.
  4. Test for doneness and fine tune to taste.  Drizzle on the Shaoxing wine, turn off the heat.
  5. Dish out and serve with plain white rice.

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