RCI-MT.006.0018.001

Arisa

Name: Arisa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 unit young chicken weighing 1.2 kg; 500 g of oats; 4 unit red onions; 15 cloves of garlic; 15 unit cardamom seeds; 10 unit cloves; 50 unit mm of cinnamon sticks; 100 unit mm of ginger; 340 g lb of ghee; 2 tablespoons of white pepper; 1 unit Salt to taste

Malaysian Cuisine A unique dish only found in state of Johor, Malaysia that is very rare nowadays,

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

young chicken weighing 1.2 kg
2 unit
of oats
500 g
red onions
4 unit
of garlic
15 cloves
cardamom seeds
15 unit
cloves
10 unit
mm of cinnamon sticks
50 unit
mm of ginger
100 unit
lb of ghee
340 g
of white pepper
2 tablespoons
Salt to taste
1 unit

Method

Clean the chicken, cut into fourths.

Place the chicken in a stock pot.

Blend the ginger and garlic, cut red onion into 4 and put the blended ingredients and onion into the stock pot.

Add 12 glasses of water, salt, cardamon seeds, cinnamon sticks and cloves.

Bring the chicken to boil.

Take out the chicken, debone it and blend it into puree.

Sieve the chicken stock, bring it to boil again, add in the chicken puree, oats, white pepper and salt to taste.

Stir nonstop until it thickens, add in half of the ghee and stir until the mixture is smooth.

Pour the mixture into a square mold to shape it with a depression in the middle.

The rest of the ghee is used to fry onions which is the poured into the depression.

The fried onions is sprinkled on top to garnish.

Arisa

Ingredients

Method

What Makes This Variant Distinct