THE ROSE CHICKEN ( AYAM MASAK ROS JOHOR )
A Johore classic traditional chicken dish . The name ' Rose ' derived from the beautiful red colored gravy that coated the chicken .The chiken is roasted making the meat succulent and tender while enhancing its flavor . The dish is rare and presented only during formal banquet or in certain ceremonies such as ' wedding ' .
The ingredients
- 1 whole chicken - cleaned and cut to 4 parts .
- 5 t/spoon of toasted ground coriander
- 2 t/spoon of toasted ground cumin seeds
- 2 t/spoon of toasted ground fennel seeds
- Blend
- 3 stalks of lemongrass
- 3 cm of galangal
- 3 cm of ginger
- 20 shallot
- 10 cloves of garlic
- 3 tablespoon of dried chili paste
- 1/2 tablespoon of tomato puree
- 1/2 can of evoparated milk
- The 4 siblings - 1 sick of cinamon , 1 star anise , 4 cardamom pods , 3 cloves
- Enough oil for frying
- salt and palm sugar to taste
The cooking method
Heat oil in a pan . Sauteed the 4 siblings with the blended spices until fragrant and reduced . Add in the grounded spices with chili paste . Stir and let the paste cook or until the oil starts appearing on the side . Add in tomato puree with evoparated milk . Stir and combine the mixture with salt and palm sugar ( optional ). Add the chicken . Make sure the chicken are well coated with the gravy . Leave to simmer for about 10 - 15 minutes. In a meantime , preheated the oven at 180 C for 10 minutes . Put aside some portion of the cooked gravy for later . Once ready , transfer the chicken into the caserole or an oven proof dish and roast it for 25 - 30 minutes or until the gravy turned slightly drier and thicker with the chicken turned to slightly red and golden color. Once the chicken is ready , bring it out from the oven and top it with the extra gravy .
