This is a really simple peranakan dish, even though it does require the preparation of a rempah. It is simple because, unlike typical rempah dishes, the rempah does not need to be fried before use. It is one of those “combine everything together and cook” dishes. I modified the original recipe, and added galangal and lemon grass to the rempah. I like the fragrance of the galangal, and the slightly citrusy flavour that the lemon grass brings. Since there is no frying involved, the oil from this dish comes from the chicken skin and the coconut milk added. If you are health conscious, the recipe from Mrs Lee’s book recommends that one removes the chicken skin and use skimmed milk.
I cooked and served this dish in a claypot for extra flavour. In fact, this would make for a great one dish meal when served with white rice. The gravy was simply delicious. Of course, since my mom was over for dinner, I couldn’t just serve this. We had this yummy chicken with some stir fried vegetables, and a simple steamed egg with dried scallops. The soup of the day was sharks fin melon soup. Unfortunately, I forgot to take a photograph of this one.
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