Tested Recipe Adapted from Chef Plilip Yoong’s Penang Nyonya A-ma Secret Recipes
3 shallots, peeled and chopped
1 dried chilli, cut into small pieces
2 chicken whole leg, remove skin and cut into pieces
50 gm asam paste, mixed with 125 ml water and squeezed juice
2 ½ tbsp light soy sauce
½ tsp coriander seed powder
¼ tbsp dark soy sauce
1 tsp sesame oil
1 tsp black pepper powder
3 tbsp sugar
1. Put all ingredients and seasoning into a mixing bowl and mix well. Wrap with cling film and marinate overnight in the fridge.
2. Put chicken and the sauce into a sauce-pan and bring to boil at high heat. Lower the heat and simmer until the chicken is cooked and sauce has thickened. Turn over chicken pieces occasionally to prevent it from sticking the wok. Dish and serve.