Ingredients

1 Large, Whole Chicken - Feet and
Innards removed
10g Ginger 1 Teaspoon Dried Shrimp Paste
(Belachan)
150g Baby Spinach or Tapioca Leaves 10g Turmeric ½ Teaspoon Nutmeg Powder
1 Large Banana Leaf 40g Lime Juice (or 2 Large Limes) 3 Tablespoons Softened Butter
6 Large Red Chillies - Deseeded 4 Kaffir Lime Leaves 20ml Cooking Oil
8 Shallots - Peeled 2 Stalks Lemongrass - Sliced To Taste Salt
5 Cloves Garlic - Peeled 5g Salt (for Marinating Chicken) To Taste Pepper
2 Bird’s Eye Chilli 5g Cracked Black Pepper (for
Marinating Chicken)
As Required Satay Sticks
10g Candlenuts 1 Teaspoon Coriander Seeds To Serve Steamed Rice
10g Galangal

Methods

Deseed large red chillies
Deseed large red chillies

1. Deseed large red chillies, and peel the shallots and cloves.

Marinate chicken with lime juice
cracked black pepper and salt
Marinate

2. Marinate chicken with lime juice, cracked black pepper, and salt.

Add the ingredients to the blender
Add the ingredients to the blender
Blend it
form a paste

3. Blend peeled shallots, garlic, candlenuts, the deseeded red chillies, bird’s eye chillies, coriander seeds, kaffir lime leaves, galangal, ginger, dried shrimp paste, turmeric and sliced lemongrass into a paste.

oil in a pan
fry paste until fragrant

4. Heat oil in a pan, and fry paste until fragrant and slightly dry. Once paste dries up, season with salt and pepper and add nutmeg powder.

Preheat oven to 190°C

5. Preheat oven to 190°C in ‘4D Hot Air’ mode.

Marinate baby spinach
4 tablespoons of fried paste
stuff marinated baby spinach into the chicken
marinated chicken on a banana leaf

6. Marinate baby spinach in a bowl with 4 tablespoons of fried paste. Place marinated chicken on a banana leaf, and stuff marinated baby spinach into the chicken, sealing it with a satay stick.

Rub the chicken
brush with softened butter
wrap the chicken with the banana leaf
sealing it with satay sticks

7. Rub the chicken, with remaining fried paste, and brush with softened butter. Then wrap the chicken with the banana leaf, sealing it with satay sticks. Bake for 25 minutes in ‘4D Hot Air’ mode.

Unwrap the chicken
Unwrap the chicken
cook for another 10 minutes
cook for another 10 minutes

8. Unwrap the chicken and cook for another 10 minutes till crispy and golden brown.

Enjoy with steamed rice
Enjoy with steamed rice

9. Enjoy with steamed rice.

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