Special Shrimp Paste Chicken

Special Shrimp Paste Chicken 30-Jun-2003 (can't recall I did this!)

Marinade chicken thigh cut into bite-size peices in soya sauce, maggi seasoning for abt 15 min - use abt 1 tbl for 200 g chicken

Grind together in Braun:

1 tbl thai kapi
1 tbl vietnam kapi
2 stalks lemon grass
4-5 leaves limau peruk
1 head garlic
1 piece ginger, abt 1-inch by 1.5 inch
2 tbl dried shrimps
20 chili padi
little bit olive oil to make paste while grinding

Put the whole lot into the Braun grinder and grind to a fine paste, using olive oil if necessary to make the mixture stick together like a paste.

Use 2-3 tbl of spice paste and stir fry in oil over low to medium flame until fragrant.

Add chicken pieces and fry, then add some stock or water and cover until chicken is cooked. Add 1 small piece of gula melaka. Add abt 0.5 to 1 tbl vinegar -- use balsamic or jinchiang or rice vinegar.

Add cornstarch solution to thicken gravy.

If available, add 1 green pepper cut into bite-size pieces at same time u add vinegar and cook with the chicken.

Keep left-over spice paste in refrigerator to use another day. Wonder how long spice paste can keep?