15 minutes cooking. Eat 2.
What you need:
300grams Chicken breast
2 tbsp Galanggal Lemongrass jam
1 bird eyes chilli (optional)
1 Kaffir lime leaf
2 tbsp Oyster sos
1 tsp grounded black pepper
2 garlic cloves
1 tsp Honey
Water
Salt
Methods:
Use the mortar and pestle to pound the garlic to a rough paste.
Remove the seed and cut chilis to thin slices.
Cut kaffir lime leaf to thin pieces.
Combine garlic paste, 2 tbsp Galanggal Lemongrass jam, chilis, kaffir lime leaf, oyster sos, black pepper together to a paste.
Rub the paste to chicken breast.
Let it sit to marinate for 1 hour.
Cooking:
Pan seared the chicken until a browned crust forms.
Browned crust formed and it also caramelised the marinated sauce.
2. Turn off the fire and transfer chicken in oven - 180c for 5 minutes.Do not discard the caramel that stick in the pan.You will need this to make a dipping sauce.
Continue cooking in the oven for about 5 minutes.
Preparing the dipping sos.
Add water to pan. Stir well.
Add 1 tbsp of Lemongrass jam. Stir well.
Add 1 tsp of honey.
Adjust the sauce thickness to your preferences.
Garnish with fresh basil or coriander. Enjoy!