AYAM SAMBAL HIJAU

AYAM SAMBAL HIJAU

1 kg chicken, cut into small pieces and mix well with 1 tbsp salt and keep aside.

400 gm green chili, cut into pieces

30 gm green bird eye chilies, if you like it very hot.

200 gm big onion, cut into wedges

50 gm garlic, slice into 2

6  kafir lime leafs, slice finely

4-5 tbsp lemon juice, or to your taste

3-4 tbsp sugar, or to your taste

1/3 cup oil

    Heat a pan and add in the green chili, onion, garlic and bird eye chili if you are using. Fry over a low heat till it is fragrant and the onion turn transparent. Don’t over cook make sure you keep the chili green.

   Cool the green chilis

 the grind or pound it VERY coarsely without any water. Keep aside.

3.    Heat the pan again and add in 4 tbsp of oil and when the oil is hot. Add in the chicken pieces and stir well. Lower the heat and cover the pan and let the chicken cook with his own juice. Stir now and then till the chicken is fully cook.

4.    Now add in the grind chili and mix it well add in the sliced kafir lime leaves, sugar and lemon juice mix well. Cook till it is well mix.

5.    Taste it if you need to add more salt. This dish should be sour, sweet and a bit salty. Cook for 5 mints and made sure you don’t lose the green color. Remove from the heat. Serve with rice.