Chicken Mandi Bee Hoon
Ingredients
- 2 pcs Bihun Jagung URAI
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ onion, minced
- 2 stalks lemongrass, take white part and bruised
- 300 g chicken breast fillet
- 250 ml water
- 1 tbsp lemon juice
- Sugar and salt, to taste
- For Ground Spices:
- 3 cloves
- 5 cm cinnamon stick
- ½ tsp coriander
- 1 tsp cumin
- 1 tsp black pepper
- 3 pcs star anise
- 6 pcs cardamom
- ½ lemon, use the peels
- 1 tbsp turmeric powder
- For Topping:
- 3 tbsp butter
- 50 g almond, thinly sliced
- 50 g raisins
- ½ onion, cut into rings
- 1 big green chilli, diagonally sliced
- 1 stalk coriander leaves, plucked
Instructions
- 1. Cook Bihun Jagung URAI according to instructions on pack. Lift, drain and cut into shorter strands. Set aside.
- 2. For Ground Spices: On a pan, toast cloves, cinnamon, coriander, cumin, black pepper, star anise, cardamom and lemon peels until fragrant and cooked. Remove from pan and ground with turmeric powder. Set aside.
- 3. Sauté garlic and onion with butter until fragrant.
- 4. Add lemongrass and ground spices, sauté until fragrant.
- 5. Add chicken, cook until meat colour changes.
- 6. Add water and lemon juice. Cook until done, lift chicken and set aside.
- 7. Add Bihun URAI into spices, stir well and set aside.
- 8. For Topping: melt butter, fry raisins and almond until golden brown. Lift and set aside.
- 9. Grill chicken in the pan previously used for frying topping, cook until chicken browns. Lift and slice.
- 10. Serve Bihun Mandi with sliced grilled chicken on top, garnish with onion and green chilli slices, sprinkle with topping and coriander leaves.
- Servings : 2
- Ingredient : Bee Hoon
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