3 chicken legs – cut into bite size
1 packet petai – slit and remove white bud (blanched in hot water for 3 seconds, drain and set aside)
1 tomato – quartered
3 pieces kaffir leave – shredded thinly
2 stalks lemongrass – bruised
Juice of 1 lime
1 tbsp tomato sauce
Enough corn flour to coat the chicken
4 cloves garlic
1 stalk lemongrass
3 pieces candlenut
4 red chilli padi
3 fresh red chilli
2 fresh green chilli
1 inch turmeric
1 inch ginger
1 tbsp gula melaka
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
Salt & sugar to taste
1 tsp oyster sauce
1) Marinate chicken with 1/2 lime juice and 1 tsp salt for 30 minutes. Rinse in water and drained. Coat chicken with corn flour and deep fry till crisp and golden brown. Drained and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass and tomato sauce till aromatic and oil separates. Add in petai, tomato and sauce ingredients, stir to well mixed and fry for 1 minute.
3) Add in chicken and toss well and add shredded kaffir leaves and the 1/2 lime juice. Taste accodingly and adjust to your preference.
4) Transfer to serving plate and serve hot.