Arisa (Malaysian Blended Chicken)
Arisa is a spiced chicken and oat dish from the state of Johor, Malaysia, shaped in a square mold and topped with fried onions. It is rarely made today and has traditionally been served at formal celebrations, with the recipe handed down from mother to daughter. The chicken is simmered with cardamom, cloves and cinnamon, then pureed and cooked with oats and ghee into a smooth, thick set.
Instructions
Clean the chickens and cut each one into four pieces. Put the pieces in a large stock pot.
Blend the ginger and garlic together. Quarter the red onions and add them to the pot along with the blended ginger and garlic.
Add 12 glasses of water, salt, the cardamom seeds, cinnamon and cloves. Bring the pot to a boil.
Lift the chicken out of the pot, remove the bones, and blend the meat into a puree. Strain the stock through a sieve and bring it back to a boil.
Stir the chicken puree, oats and white pepper into the stock, and add salt to taste. Stir without stopping until the mixture thickens.
Stir in half of the ghee and keep stirring until the mixture is smooth. Pour it into a square mold and press a depression into the middle.
Fry the chopped onions in the remaining ghee. Spoon some of the fried onions into the depression and scatter the rest over the top.
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