|
Number of serving: 2
Preparing time: 30 minutes
Cooking time: 28 minutes
Ingredients:
½ Chickens, rinse and drain
8 button Mushrooms, clean and drain
1 medium Potato (cut into wedges)
½ Carrot (cut into wedges)
1 medium Onion (cut into wedges)
1 clove shallot, chopped
1 loaf Peasant bread
1 ½ teaspoon Curry paste
1 tablespoon Flour
Oil (deep frying)
Marinade Ingredients:
½ teaspoon Sugar
½ teaspoon Salt
1 teaspoon Caltrop starch
½ teaspoon Light soy sauce
1 teaspoon Wine
Seasoning Ingredients:
1 pinch Salt
1 teaspoon Sugar
½ cup Water
½ cup Evaporated milk
½ cup Coconut juice
Method:
Preheat the oven to 190°C. Combine the chicken with marinade
ingredient, mix well to coat the chicken, marinate for 30 minutes. Cut
off the top of the bread and scoop out part of the centre to make a
cavity. Heat up oil in a wok or pan for deep fry, put in carrot and
potato for 5 minute or until golden. Remove from oil and drain with
paper towel. Jiggle chicken in the same oil for about 2 minutes. Drain
with paper towel. In a new wok or pan, heat up 1 tablespoon oil under
medium heat, put in onion and stir fry. Heat 2 tablespoon oil and
tablespoon butter in a pot under low heat. Stir fry shallot for 2
minutes. Add curry paste and flour, stir to mix. Then put chicken,
carrot, potato and button mushrooms. Mix well. Add Seasoning
Ingredients in the same pot. Bring to the boil. Reduce to medium heat
and cook for 10 minutes. Put in onion and mix well. Transfer the
mixture into the hollowed bread. Put it into oven and bake for 5
minutes.
Cooking tips:
Preheat the oven before baking help the
temperature spread evenly in the oven, those the ingredient will be
cooked evenly as well.
|