Chicken Two Ways - Spicy and Coconut, over Sunria Pandan Rice

We are sharing Eva Achtergael's recipes of Sunria Pandan Rice with chicken two ways - spicy and coconut,, and vegetables with ginger sauce...

Spicy chicken:

• Half a small roaster 
• Cooking oil 
• An onion 
• 2 cloves of garlic 
• 4 tablespoons sugar 
• 1 teaspoon sambal (chili paste)
• 1 teaspoon mustard 
• 1 can tomato paste 
• 1 stock cube 

Preparation:

1. Fry the onion in the oil, and add the garlic.
2. Add the rest of the ingredients and mix them together.
3. Heat the oil in a pan and fry the chicken.
4. Remove the chicken from the pan, and add the broth and sambal, tomato paste and mustard, and stir into sauce.
5. Add the chicken into the sauce and cook half an hour until finish.

Chicken with coconut:

• Half a small roaster
• Half a lime 
• 200ml coconut milk 
• Half a teaspoon of salt 
• Half a teaspoon pepper 3 cloves of garlic 
• A piece of kemiri nut
• Half a tablespoon of turmeric powder
• A piece of lemongrass 
• 2 lime leaves
• One teaspoon of coriander powder 
• A bundle of shallots  

Preparation:

1. Squeeze the lime over the chicken and leave to marinate for fifteen minutes.
2. Mix the shallots, turmeric powder, coriander powder, kemiri nut, the salt and pepper into a paste, and fry them with a little oil.
3. Add 1.5 liter water, coconut milk and chicken, continue stirring until it boils.
4. Add the lime leaves and lemon grass.

Ginger sauce with vegetables:

• carrots 
• broccoli 
• corn 
• 4 teaspoons of ground ginger 
• 1 onion 
• 1 tablespoon of oil 
• 2 tablespoons of vinegar 
• 1 clove of garlic
• Half tablespoon of cornstarch 

Preparation:

1. Heat the oil in the pan and add the garlic, onion, carrots, corn and broccoli in, then add ginger and vinegar.
2. Let the sauce cook and then tie it with cornstarch.
3. Cook for a minute.