Spicy Chicken in Tapai Sauce

Season chicken with TUMIX® Chicken Stock Seasoning and AJI-SHIO® Flavoured Pepper for 5 mins.

Heat oil & sesame oil in a pan. Sauté ingredients (B) till fragrant. Add in tapai and chicken. Stir-fry until well-coated.

Fry until quite dry. DO NOT add water. Garnish with Chinese celery and serve with white rice.

Line a steamer with banana leaf, steam glutinous rice on high heat till half cooked. The rice should be grainy. Allow to cool completely.

Place ragi onto a greaseproof paper and roll with a rolling pin till fine.

When rice is completely cool, spoon into a ceramic casserole, sprinkle in the ground ragi and mix well. Cover and wrap the casserole with cloth and allow it to ferment for 2–3 days.

After 2–3 days, unwrap the casserole and wrap it into individual banana leaves or containers and place in the fridge. Or leave the casserole covered and put it in the fridge. Ready for serving or cooking.