Chicken With Torch Ginger (ayam Bunga Kantan)
Chicken with Torch Ginger (Ayam Bunga Kantan) is a classic dish from Peranakan cuisine, known for its unique blend of Chinese, Malay, and Indonesian flavors. The dish features tender chicken cooked in a fragrant and aromatic sauce with torch ginger flower buds, resulting in a delightful combination of sweet, sour, and spicy flavors.
Ingredients
- 1 whole chicken, cut into pieces
- 5-6 torch ginger flower buds, sliced
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 lemongrass stalk, bruised
- 1 inch galangal, sliced
- 1 teaspoon tamarind paste
- 2 tablespoons palm sugar
- 3 tablespoons tamarind juice
- 1 cup coconut milk
- Salt to taste
- Oil for cooking
Instructions
- Heat oil in a large pan over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
- Add the chicken pieces and cook until they are browned on all sides.
- Stir in the sliced torch ginger, lemongrass, and galangal. Cook for a few minutes until aromatic.
- Dissolve the tamarind paste in the tamarind juice and pour it into the pan. Add the palm sugar and stir until the sugar is dissolved.
- Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked.
- Season with salt to taste and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large pan Cutting board Knife Measuring spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Chicken with Torch Ginger with a side of steamed jasmine rice and a refreshing cucumber salad.
Tips & tricks
For a spicier kick, add more red chilies to the dish. Adjust the level of spiciness according to your preference.
Cost
$15