Ayam Prune Pedas - Braised Spicy Chicken with Prunes
You will love this tender and flavorful Malaysian braised chicken dish. The chicken is first fried, then braised in 10+ spices and prunes, so every bite is an explosion in flavors.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken, cut into 8 pieces (I use drumsticks)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 4 tablespoon oil, divided
- 2 star anise
- 2 whole cloves
- 8 cardamom pods, bruised
- 1 inch cinnamon stick
- 2 tablespoon curry powder
- 1/2 cup water
- 2 tablespoon oyster sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon palm sugar, or to taste
- 1 teaspoon salt, or to taste
- 1/2 cup chopped prunes (about 10 prunes)
- 100 gram shallot
- 4 cloves garlic
- 2 inch ginger
- 10-15 dried red chilies, soften in hot water
Instructions
- 1
Marinate chicken with salt and turmeric for 15 minutes.
- 2
Heat 2 tablespoons of oil in a wok over medium heat. Fry chicken for 8 minutes, or until the skin is golden brown. Set the chicken aside to drain over a strainer or wire rack.
- 3
Puree shallot, garlic, ginger, and red chilies into a smooth paste.
- 4
Heat 2 tablespoons of oil in a wok over medium heat. Fry chili paste, star anise, cloves, cardamom pods, and cinnamon stick for 3 minutes, or until fragrant.
- 5
Add curry powder and fry for another 2 minutes.
- 6
Add water, oyster sauce, dark soy sauce, salt, and palm sugar to the wok.
- 7
Once the sauce boils, return the fried chicken to the wok and mix well. Reduce the heat to a simmer. Cook with the lid on for 20 minutes or until the chicken is fully cooked and has absorbed the sauce.
- 8
Add more salt and sugar as needed, then add chopped prunes to the wok and cook for 3 minutes.
- 9
Turn off the heat, transfer the dish to a serving plate, and serve immediately with steamed white rice.