Lemongrass Chicken ala Nyonya by Celina Ong Pek Fong

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 5 – 6

150 ml oil

1.3 kg whole chicken (cut into 6 cm pieces)

70 ml F&N Evaporated Milk

2 tsps salt

2 tsps sugar

Rempah (ground or blended until smooth):

• 20 gm dried chillies (seeded, soaked in warm water for 5 mins and squeezed dry)
• 10 stalks lemon grass (outer leaves trimmed, used only the tender white portion)
• 150 gm shallots
• 3 cm fresh turmeric, peeled and chopped
• 30 gm belacan or shrimp paste

1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant, about 10 mins

2. Add chicken pieces. Mix well, then turn fire to low and allow to simmer, covered, for 10 mins

3. Add F&N Evaporated Milk and turn fire to high to bring mixture to a boil

4. When gravy begins to thicken, add salt and sugar. Remove from fire and serve hot with rice or bread