One of the first dishes that I repeated after I ended my daily blogging of the home-cooked meals during the Movement Control Order was a recipe that both hubby and I had enjoyed tremendously. As it is not a difficult dish to whip up, it's definitely a recipe for keeps and will be a regular feature on our dining table.
The dish in reference is a recipe from Alexandra Wong's cookwithipohbunny.com and was posted on Day 73 of my MCO blog https://irenechanal.blogspot.com/2020/05/mco-day-73.html . This post is an easy reference for myself when I wish to cook this Braised Turmeric Chicken.
For approximately 350g of skinless chicken pieces, I pounded 2 medium-sized knobs of fresh turmeric, bearing in mind to don plastic gloves for this task. I then marinated the chicken overnight with the turmeric and a pinch of salt.
When the cooking process came, I heated some oil in a wok and threw in 3 chopped shallots and 2 stalks of finely-minced lemongrass (using only the white part) for sautéing. I have cooked this dish minus the lemongrass and it tasted just as yummy. But if there's lemongrass in my pantry, I would add this for extra oomph! With the aroma of the shallots and lemongrass enticing the chicken pieces in their orange bath, the chicken pieces clucked their gratitude as I lowered them into the wok to join the merry crowd. I gave them all a good toss to aid the mingling among the crowd (no social distancing here!) and added about half a cup of water before covering the wok with a lid to allow the chicken to simmer in its spa bath. After approximately 20 minutes, I checked for taste and added a dash of fish sauce. I let the chicken braise for another 5 minutes before jazzing up the party with 50ml of coconut milk. I hate to be a party pooper but after another 5 minutes, I had to put an end to the merrymaking in the wok. It was time to dish up the Braised Turmeric Chicken for our dinner!
