Ayam Rica Rica: Manadonese Spicy Chicken
This spicy Manadonese Ayam Rica Rica is one chicken dish for chilli lovers. The unique thing about this dish is that it uses lemon sweet basil leaves that marry well with the spicy flavour of chillies.
Servings: 4 -6 portions
Equipment
- Pestle and mortar or
- Chopper or
- Food processor
- Cooking pan
- Wooden spoon
- Frying pan
- Slotted spoon
Ingredients
- 35.3 ounces chicken cut into pieces.
- 1 teaspoon of salt.
- Juice from 2 lime.
- 5 kaffir lime leaves finely sliced.
- 2 lemongrass take the white part and cut it an inch long.
- 2 handfuls of lemon basil leaves/ Kemangi leaves see the note.
- Cooking oil for deep frying.
For the spice paste:
- 8.82 ounces gr/ 0.55 lbs/ 8.82 oz red chillies.
- 1- inch ginger.
- 2 medium-sized tomatoes cut in chunks (see the note).
- 1 teaspoon salt.
- 2 teaspoons palm sugar or soft brown sugar.
Instructions
- Clean, rinse and drain the chicken. Then place the poultry in a mixing bowl. Rub the lime juice and salt in the chicken. Ensure all the pieces are coated with lime juice and salt. Set aside.
- Using a pestle and mortar or a food processor, grind all the spice paste ingredients into a rough paste.
- Heat the cooking oil in a deep frying pan or a wok. Deep fry the chicken pieces until they just become firm and turn opaque in colour. Set aside.
- In a cooking pan, heat ¼ cup of oil (you can use the one from deep-frying oil) and fry the spice paste together with lemongrass until it releases aroma.
- Add the kaffir lime leaves into the spice mix and stir in the chicken pieces until all are covered with spices. You can add a little water if the sauce gets too dry.
- Continue cooking until the chicken is cooked thoroughly, then put the lemon basil leaves in. Give it a good stir and turn the heat off.
Notes
- There are many types of red chillies. So beware of the heat strength of each type. The chillies I used in this recipe are big red chillies that are not as spicy as bird’s eyes chillies. Feel free to add more or fewer chillies according to your liking. This recipe makes a moderate spicy ayam rica-rica.
- You can substitute palm sugar with soft brown sugar or granulated sugar.
- Kemangi or lemon-sweet basil is the one ingredient that makes this dish unique. It is because of these basil leaves, this food is well-known for its flavour. You can get the leaves in Chinese/ Asian shops.
Nutrition
Serving: 1g | Calories: 476kcal | Carbohydrates: 23g | Protein: 42g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 157mg | Sodium: 855mg | Fiber: 2g | Sugar: 11g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.