This recipe is my mom's old recipe of chicken barbeque. It is traditionally roasted in a special clay oven but in modern kitchen the closest and easiest way to imitate this is to cook it under electric or gas grill.
Ingredients
2 whole chicken legs
1 whole chicken breast
Marinade
5 fresh red chili
1-2 table spoon of shrimp paste (belacan)
1 table spoon of brown sugar
300 ml coconut milk
Cut each chicken leg into 2 pieces (separate the thigh & drum stick)
Cut the chicken breast into 2 pieces
Make a few diagional cuts on the thicker parts to allow the marinade to penetrate
To prepare the marinade:
Cut the fresh chili into small cuts. Pound the chili, shrimp paste and brown sugar in a mortar and pestle or grate finely.
Coat the chicken pieces with this mixture, ensuring that they are well covered with the marinade.
Transfer the chicken coated with the marinade into a pan. Pour in the coconut milk.
Cook on low heat stove until the chicken pieces are tender and the sauce thickened.
Pre heat the grill to medium heat. Arrange the chicken on a wire rack, leaving a little space in between each piece and grill fairly close to the source of heat. Cook for 10 minutes on each side or until the chicken is well browned and cooked through. Test the chicken by inserting a skewer or tip of knife into the thigh - the juices should not be pink or tinged with blood. Serve Hot with Rice
Preparation 10mins Cooking 30mins