[English subtitle available, just click the video right bottom CC.】
A traditional malay spicy chicken with Malaysia style!
#Nasiayamberempah
马来香辣炸鸡 马来西亚式
简单容易制作，超级入味下饭
Ingredients:
1-2 shallots
2 garlic cloves
1 piece of ginger
A little water
Lemongrass 1-2 sticks （blend last)
1 spoon chili powder
1 spoon of turmeric powder
1 spoon curry powder
1 tablespoon salt
1/4 spoon sugar
1 spoon of rice flour
1 tablespoon cornstarch
A little curry leaves
A pinch of dried chili
Steps
1. Slice the chicken as video to avoid undercook.
2. Marinate the chickens with ingredients at least 4 hours or overnight.
3. Heat the oil, add some cornstarch on the drumsticks and mix well too. fried the drumsticks with low medium heat first
4. Cooking time depend on the size of drumsticks, once till the last 3mins, can
add curry leaves and dried chili to increase the flavor
5. Once done put on a grill to drain the oil, let it rest at least 5-10mins.
6. serve with sambal (chili jam) and pandan coconut milk rice is the best.
Coconut Milk Rice:
1. Wash white rice
2. half water, half coconut milk ratio add into the rice cooker
(the amount of coconut milk and water is depend on your rice amount, total amount just same like you cook rice water amount as usual)
3. Add ginger and press start cook first
4. Halfway add Fresh Pandan leaves (A South East Asia leaf that very aromatic, if not available can try get dry Pandan leaves from amazon)
材料：
红葱头 1-2粒
蒜头 2粒
姜 1块
少许水
香茅 1-2条 (最后才下搅拌机）
辣椒粉 1匙
黄姜粉 1匙
咖喱粉 1匙
盐 1匙
糖 1/4匙
粘米粉 1匙
玉米淀粉 1匙
咖喱叶少许
干辣椒少许
步骤：
1. 将鸡肉刮一刀，容易煮熟和入味。
2. 用材料腌制鸡肉4小时或隔夜。
3. 热油，加一点玉米淀粉然后稍微按摩，先用中小火炸鸡腿
4.烹饪时间取决于鸡腿的大小，在最后3分钟，可以
加入咖喱叶和干辣椒增加风味
5. 完成后放在烤架上沥干油，静置至少 5-10 分钟。
6. 搭配sambal（辣椒酱）和香兰椰浆饭最好吃。
椰浆饭：
1. 白米淘洗干净
2. 一半的水，一半椰浆比例加入电饭锅
（椰奶和水的量取决于你的米量，总量就像你平时煮米水的量一样）
3. 加入拍碎的姜，先按开始煮
4. 中途加入新鲜的香兰叶（东南亚的一种非常芳香的叶子，如果没有可以尝试从Amazon Online获取干的香兰叶）
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