4 chicken whole leg – washed abd and trimmed off excess fats
4 shallots – sliced thinly
2 cloves garlics – sliced thinly
2 stalks lemongrass – bruised
3 pcs Kaffir Leaves
150 ml coconut milk
1 packet Dancing Chef Green Curry Paste
1 tbsp gula melaka
Salt to taste
1 Kayu Manis
750 – 800 ml water
50 – 80 g peanut – pounded coarsely
1/2 cucumber – sliced
Flour Coating mixture
100 g riceflour and
80 g tempura flour
1 tsp salt
1) Bring broth ingredients to a boil in a pot. Add chicken legs and boil for 20 minutes.Off heat, covered and leave the chicken legs in broth until completely cooled. Take out chicken legs and set aside.
2) Just before deep frying, coat chicken with flour coating mixture. Set aside for 20 minutes.
3) Deep fire over low medium heat and drain on kitchen paper. Use a meat mallet to pound the fried chicken and serve with rice, green curry peanut sauce and cucumber.
Green Curry Peanut Sauce
Strain the broth, bring to a boil, add in peanut, stir to mix well and thicken with cornflour mixture (if needed). Taste accordingly and adjust to your preference.