Chicken thighs marinated in lots of Malaysian spices, coriander, ginger, garlic, chilli chilli and more chilli. Dont be shy, they’ll get cooked out and we can balance the flavours later on.
Scrape the marinade off the chicken and fry in a hot wok till nicely coloured. Add some chopped onions and the rest of the marinade. Stir fry till fragrant adn the onions have softened. Add some chicken stock and coconut milk and simmer the chicken in the sauce. I added semi-cooked pumpkin, spring onions and red pepperers to the mix to add variety and colour. The end result should be a glossy thick sauce that covers the chicken.
After about 10 minutes of gently simmering taste and balance with palm sugar and fish sauce as suits your taste. Garnish and serve with chopped coriander.
For the garlic rice, I used cooled cooked rice. Plenty of garlic (’bout 6 cloves) minced finely went into a hot wok with some peanut oil. As it began to colour, add two eggs. and the cold rice over the top. After a while mix well and make sure there are no lumps of rice Throw in whatever you like, I used spring onions, a little soy sauce and white pepper to add saltiness and colour.
More garlic for the greens this time. Thinly sliced and caramelised with a little sugar, then some pre-steamed snake beans went in to finish cooking. A little sesame oil and Chinese rice wine finished off the dish just peachy !