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My kids miss the foods from Brunei and requested me to cook them one of their favorite dish, Buttermilk Chicken. Here is my version of the dish. Buttermilk brined chicken starts simply with whisking buttermilk with a bit of brown sugar, spice, garlic, and, of course, salt.
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Ingredients Brunei Buttermilk Chicken:
- Require 4 for chicken thighs, skin and bones removed and Sliced into chunks
- Require 1 tbsp of cornflower
- Get - Salt and pepper
- Get 4 tbsp - butter
- Get 1 stalk curry leaves
- You need 1 tsp of chilli paste (or a fresh chilli thinly Sliced)
- Give 200 ml of evaporated milk
- Require 3 tbsp - sugar
- Provide - Green veg to serve
- Give 150 ml for Sunflower or vegetable oil
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Brunei Buttermilk Chicken making process:
- Season the chicken and coat with cornflower in a bowl
- Heat the oil in a wok or pan
- When the oil is hot, fry the chicken for avout 3-5 mins until the pieces are golden brown.
- When cooked, pick out the chicken pieces and place on some kitchen roll to drain the oil.
- In a saucepan, melt the butter on a medium heat and add the curry leaves and chilli and cook till fragrant and the leaves are crisp.
- Add the evaporated milk and sugar and stir until the sugar has dissolved.
- Turn the heat to low and stirr until the sauce is thick enough to coat the spoon.
- Pour the chicken into the sauce and stir to cover.
- Serve with the green vegetables
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