Ayam Rica Rica: Manadonese Spicy Chicken
This spicy Manadonese Ayam Rica Rica is one chicken dish for chilli lovers. The unique thing about this dish is that it uses lemon sweet basil leaves that marry well with the spicy flavour of chillies.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 35.3 ounces chicken (cut into pieces.)
- 1 teaspoon of salt.
- Juice from 2 lime.
- 5 kaffir lime leaves (finely sliced.)
- 2 lemongrass (take the white part and cut it an inch long.)
- 2 handfuls of lemon basil leaves/ Kemangi leaves (see the note.)
- Cooking oil for deep frying.
- 8.82 ounces gr/ 0.55 lbs/ 8.82 oz red chillies.
- 1- inch ginger.
- 2 medium-sized tomatoes (cut in chunks (see the note).)
- 1 teaspoon salt.
- 2 teaspoons palm sugar or soft brown sugar.
Instructions
- 1
Clean, rinse and drain the chicken. Then place the poultry in a mixing bowl. Rub the lime juice and salt in the chicken. Ensure all the pieces are coated with lime juice and salt. Set aside.
- 2
Using a pestle and mortar or a food processor, grind all the spice paste ingredients into a rough paste.
- 3
Heat the cooking oil in a deep frying pan or a wok. Deep fry the chicken pieces until they just become firm and turn opaque in colour. Set aside.
- 4
In a cooking pan, heat ¼ cup of oil (you can use the one from deep-frying oil) and fry the spice paste together with lemongrass until it releases aroma.
- 5
Add the kaffir lime leaves into the spice mix and stir in the chicken pieces until all are covered with spices. You can add a little water if the sauce gets too dry.
- 6
Continue cooking until the chicken is cooked thoroughly, then put the lemon basil leaves in. Give it a good stir and turn the heat off.