2 chicken thighs, skin on
1 tbls oyster sauce
1/2 tsp turmeric powder
6 dried red chillies, soaked
8 cloves garlic
4 Asian shallots
1 small onion, sliced
1 tbls oyster sauce (extra)
1/2 tsp dark soy sauce
1 tbls sugar
1 tbls lime juice
3 tbls honey
Score thighs deeply and marinate in oyster sauce
and turmeric 30 minutes.
Puree together chillies, garlic and shallots – set aside.
Fry chicken until golden – set aside.
Fry onion until soft, add pureed chilli paste and fry until oil separates.
Add all remaining ingredients and 1/4 cup water – mix well.
Return chicken to pan, cover and cook 30 minutes.
Inspired by Nasi Kandar Era – Lumut.