Chicken in Spicy Torch Ginger Flower Sauce ~酸辣姜花鸡（强推）

This is a lovely recipe and i would highly recommend you to give it a try. Just cook it, you will love it! Even my boys love it! The torch ginger flower buds bring a special fragrance to this dish, EXTREMELY FRAGRANT!!  The recipe uses fresh chili and dried chili but i omit the fresh chili and reduce the dried chili to about less then half the amount.This is for my kids version :p (less spicy) If you prefer more spicy just stick to the original recipe.

Chicken in Spicy Torch Ginger Flower

~酸辣姜花鸡~

菜市（tamu）卖的姜花。一把3支姜花，价格RM5。
我晓得蛮贵就跑去，另一档买，花虽然不很美但是
比较便宜。。RM2。。呵呵！

Torch Ginger Flower selling the local wet market.

A bundle of 3 flowers, selling at RM5. i found it is quite

expensive so i go further down to look around. Found 

another person selling at RM2, Quickly grab..haha!

Ingredients for the sauce

Grind the ingredients into find paste.

Saute spice mix with some cooking oil.

Spice mix is ready!! Oh!! this is extremely
fragrant.

Shallow fry the chicken.

Let's Eat!! More steam rice please ^_^
Comfort Malaysian meal !!

Chicken in Spicy Torch Ginger Flower Sauce  ~酸辣姜花鸡（强推）
Adapted from 3 hungry tummies
Serve: 3 to 4

Ingredients:
1.5kg of chicken thighs, excess fat removed
(i used 3 chicken whole legs @about 1 kg)
1 Tbsp turmeric powder
2 cloves garlic, pounded
salt and pepper to taste
oil for frying
1/2 cup of mint leaves, shredded
1/2 cup of Vietnamese mint leaves, shredded
(i do not have these, so i omit both :p)

For the torch ginger flower sauce;
1 torch ginger flower bud (bunga kantan) chopped
1 lemon grass (white part only) chopped
10 cloves garlic, chopped
10 shallot, chopped
thumbs size piece of galangal (blue ginger), chopped
thumbs size piece of ginger, chopped
3 red chilies, chopped (i omit this)
25 dried chilies, boiled for 10 minutes and drained well
(i used 15 dried chilies and i deseeded it before boiling it)
1 Tbsp toasted shrimp paste (belacan)
1/2 cup tamarind concentrate
(i add 1/2 cup water to diluted the tamarind concentrate and strain out the tamarind paste)
1/2 cup plum sauce (i use LKK brand)
salt to taste
oil for cooking

To Do:
1) Marinate chicken with salt, pepper and turmeric powder for an hour.
2) Blend the spices in batches until smooth. ( i added some oil into the blender for easier blending)
3) Saute spice mix with some cooking oil, stirring constantly on medium heat until oil separates. (about 12 to 20 minutes) Add in plum sauce, tamarind paste and the rest of the ingredients.Taste the spice mix mixture to your liking. It should be spicy, sweet, sour and extremely fragrant.  (mine is less spicy ^_^)
4) Shallow fry chicken pieces in batches until golden and crispy. Drain well and set aside.
5) Add chicken to the pot of spicy mixture and coat well with the super duper delicious sauce.
6) Serve hot with steam rice.

This post is linked to Little Thumbs Up event hosted by Sweet Home-Chefs
with her February 2016 theme - Chrysanthemum and edible flowers
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY, 

Please link your post - this 

Interested to join us?? Just cook or bake with Chrysanthemum and edible flowers and link with us at this post. Please do display this Little Thumbs Up badge and make sure that:

1) Your post must be a current post, preferably within this month

2) Please mention Little Thumbs Up in your post

3) Please also paste the Little thumbs Up badge in your post and link back to , Bake for Happy Kids and me my little favourite DIY

**What is coming up next?? 

We are having Joyce from Joy 'n' Escapade, in the next coming event. It is wonderful to have her to host in March with her theme HONEY!! 
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Happy Leap Year 2016!

(got this cute pic form google)