Ayam Rica Rica



2 chicken whole legs (540g) (cut into pieces)

2 lemongrass (white part only, flattened)

6 shallots (peeled and sliced)

1 pandan leaf (cut into pieces)

4 kaffir lime leaves (cut into pieces)

1 cup water

1 tomato (cut into wedges)

1 lime (juiced)

2 tbsp cooking oil

Blended ingredients:

6 red chillies

5 bird’s eye chillies

3 cloves garlic (peeled)

2cm young ginger


1 tbsp sugar

½ tsp salt


Some kaffir lime leaves

Preparation Instructions:

  1. Heat up a wok with 2 tbsp of cooking oil. Add in chicken pieces, saute until lightly brown. Remove and set aside.
  2. Use the remaining oil to saute the sliced shallots, lemongrass, pandan leaf and kaffir lime leaves until fragrant and shallots turn brown.
  3. Add in blended ingredients, saute until fragrant.
  4. Add in chicken pieces, stir to combine.
  5. Add in water and tomato wedges. Bring to a boil and continue to simmer with lid until the sauce become thicken. Stirring occasionally.
  6. Season with sugar and salt.
  7. Stir in the lime juice.
  8. Dish out to a serving bowl, garnish with kaffir lime leaves. Serve.

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