Arisa (Malaysian Blended Chicken)
| Malaysian Cuisine
Ingredients
- 2 young chickens weighing 1.2 kg
- 500 g oats
- 4 red onions
- 15 cloves garlic
- 15 cardamom seeds
- 10 whole cloves
- 50 mm piece cinnamon stick
- 100 mm fresh ginger
- 2 tablespoons white pepper
- Salt to taste
- 340 g ghee
- Onions, chopped
Instructions
- Clean the chicken, and cut into fourths.
- Place the chicken in a stock pot.
- Blend the ginger and garlic. Cut red onion into quarters, and put the blended ingredients and onion into the stock pot.
- Add 12 glasses of water, salt, cardamon seeds, cinnamon sticks and cloves.
- Bring the chicken to boil.
- Take out the chicken, debone it, and blend it into puree.
- Sieve the chicken stock, bring it to boil again, add in the chicken puree, oats, white pepper, and salt to taste.
- Stir nonstop until it thickens. Add in half of the ghee, and stir until the mixture is smooth.
- Pour the mixture into a square mold, and make a depression in the middle.
- Use the rest of the ghee to fry the onions. Place the fried onions into the depression.
- Sprinkle additional fried onions on top to garnish.