- 1 whole chicken (cut in 24 pcs)
- 4 large onions (cut into quarters)
- 4 garlic cloves
- 1 inch ginger
- 3 – 4 tbsp cooking oil
- 2 tbsp Taucu (fermented soybean paste)
- 3 tbsp chilli paste
- Salt to taste
- 10 curry leaves
- Spring onion for garnishing (chopped finely)
- In a blender, add in the onions, garlic and ginger with a quarter cup of water and blend until smooth. Set aside.
- Heat up your pot over medium heat and add in the cooking oil.
- Pour in the blender items and allow that to cook until fragrant. This will take around 4-5 minutes. You also want to make sure that most of the excess water from the mixture has evaporated.
- Add in the curry leaves and stir for another minute.
- Mix in the chilli paste until fully incorporated. Allow this to cook for about 2 minutes.
- Add in the taucu and mix thoroughly. Allow this to cook for about 2 minutes as well.
- Add in the chicken and mix well. You want the sauce to be fully coated onto each piece of chicken.
- If your pot has a lid, close it and allow it to cook for about 7-10 minutes stirring occasionally.
- Take the lid off and allow this to cook for another 5-7 minutes or until the chicken is fully cooked.
- Add salt to taste and garnish with spring onions.
- You can use chicken parts such as breast, thighs or wings here if you like. You would need about 2 kg of this.
- When cooking this dish, it’s best to use a pot with a large base so that the chicken can cook faster.
- If you’ve never seen taucu before, its texture is sort of like a thick brownish paste. You can probably find this at the Asian supermarket or the Asian aisle at your local grocery store if you’re in the UK.
- There are two types of this fermented soybean paste – the smooth kind and the one with soybean bits in them. I always opt for the smooth one.
- Taucu is already salty so I don’t usually add salt at the end. But this is just my preference. Add more salt if you need to.
- You can make your own chilli paste if you can’t find any in your local store. To do this, wash a handful of dried chillies (roughly chopped) thoroughly and add it into a pot of boiling water for about 5 minutes. Drain the water out and add the chillies into a blender or food processor with 2 – 4 tbsp of water. If you have remaining chilli paste, you can just transfer it into a container and store it in your freezer for later use. I usually make chilli paste in bulk!
- Obviously, this is best eaten with rice!