Directions

To Prep

1. Place chicken in a bowl with the tamarind paste and salt. Massage into the chicken and set aside.
2. In a food processor or mortar & pestle, grind the birds eye chili, shallots, garlic, white peppercorns, candlenuts and ½ tsp salt into a paste.

To Cook

1. Heat the oil in a large and deep pan, fry the spice paste for a minute or until fragrant.
2. Add chicken pieces, ABC Kecap Manis, palm sugar and 1 tsp salt. Cover with 650mls of water and stir.
3. Bring to the boil, reduce the heat and cook without the lid on until the liquid has reduced by ⅔ and has become sticky, turning the chicken occasionally.
4. Remove chicken and reserve the cooking marinade. Cook on BBQ or under the grill brushing with the marinade until caramelized.
5. In a mortar & pestle, grind together the ginger, chilli, garlic, belacan and ½ tsp salt into a paste.
6. Add the crushed peanuts, lime juice, brown sugar and Lee Kum Kee Soy Sauce. Stir to combine.
7. Using a bean slicer, slice the beans and cut into 3 cm lengths.
8. Peel the cucumber slice in half and scoop out the seeds. Cut into ⅓ and julienne.
9. Top & tail the bean sprouts.
10. Drain the Valcom Bamboo Shoot Slices.
11. In a large salad bowl, add all the prepared vegetables and pour over the peanut dressing. Toss to combine.