Grilled Chicken with Green Sambal



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For the grilled chicken
Half a chicken, cut into 2 
Coconut water (from 2 coconuts) 
1⁄2 cup olive oil 
2 pandan leaves 
8 cloves garlic
1 stalk lemongrass 
Vegetable oil, enough to deep-fry the 
For green sambal
2 large onions 
8 cloves garlic 
10 green chillies 
5 bird’s-eye chillies 
2 green tomatoes 
2 green eggplants 
1⁄2 lemon 
1⁄2 tbsp sugar 
1 tsp salt 
11⁄2 cups olive oil 
1 tbsp sweet soya sauce 




Grilled chicken

  1. Boil the chicken with the coconut water, olive oil, pandan leaves, lemongrass, garlic and a little salt.
  2. Heat the vegetable oil and briefly deep-fry the previously boiled chicken for approximately 3 minutes and then drain.

Green Sambal

  1. Cut the onions into 4, then blanch in hot water for about a minute together with green chillies and bird’s-eye chillies, then drain.
  2. Slice all the ingredients that have not been blanched (garlic, tomato and green eggplant).
  3. Combine both blanched and unblanched ingredients and pound using mortar and pestle but not until smooth.
  4. Heat the olive oil, then pour it onto the pounded ingredients in a large bowl. Add the lemon juice with salt and sugar.

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