Instructions: Method:
WASH and dry the chicken thighs well then score the meat lightly with a knife. Use the juice of (A) to marinate the chicken pieces for 1/2 hour. Keep the pulp of (A).

Heat a wok with 3 tbsp cooking oil. Saute the pulp of (A). Add in (C) and stir well till aromatic. Mix in (B) then (D). Fry till a layer of oil rises to the top. Add in the marinated chicken drumsticks and stir-fry quickly.

Prepare a tray lined with tin-foil. Place banana leaves over the foil. Put the chicken pieces together with the sauce on it. Cover with banana leaves and place a piece of tin foil over. Grill at 220 C for 20 minutes. Turn over the chicken pieces at half time. Serve with onion rings and tomato wedges.

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