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Chicken Nutmeg

Thursday, 12 November 2009

I have 329 starred items in my google reader!!! I blame all of your wonderful food blogs and drool-worthy recipes! Seriously, too many recipes to try and too little time. I'm sure you guys love browsing food blogs, that's why you are here =) , so, what sorts of pictures/ recipes normally catch your eyes? For me, pictures/ recipes like this, this, this and this (I urge you to click on the links, you won't regret!), I'd bookmark these recipes without any hesitation. See the similarities? It's the gorgeous brown and thick gravy!

This dish is one of those that I've been dying to try. It's really really delicious with all that sweetness, spiciness and different flavours going on. Although I added 1 tsp of nutmeg, it wasn't very nutmegy, would definitely add more the next time, which is very soon. The wildboar thinks that it's too sweet, the taste of kecap manis was a bit too overpowering. But I didn't think so, then again, I have a sweet tooth and tend to have a preference for sweet savoury dishes - caramelised pork..yum yum!


Adapted from Elra's cooking
  • 720g chicken pieces (about 7 pieces)
  • 3 small onions - sliced
  • 2 garlic cloves - crushed
  • 1 tsp (more or less depending on your taste) freshly grated nutmeg
  • 1 stalk fresh lemon grass - bruised
  • 2-inch fresh galangal - sliced
  • 5 dried kaffir lime leaves
  • 1 red chilli - sliced with seeds still intact
  • 1/3 cup kecap manis
  • 1/3 cup Shaoxing wine
  • 1/3 water
  • 1/2 tsp fish sauce

  • Heat up a bit of oil in a pot.
  • Add onions, fry until softened.
  • Add galangal and garlic, fry until fragrant.
  • Mix in the rest of the ingredients, bring to boil then lower heat to simmer until chicken is tender and sauce is thickened (about 45 mins).

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