Old recipe: Fazan cooking his Hell Chicken at his stall in Pengkalan Chepa, Kota Baru.
KOTA BARU: A food outlet here is promoting an old chicken recipe called “Ayam Bakar Tin Sujiha” or “Ayam Neraka (Hell Chicken)” to whet the appetite of those who are breaking fast during Ramadan.
The recipe, said to have originated in Dabong, Kuala Krai, has long been forgotten by locals except for Fazan Yusof, 44, who has mastered the art of extracting chicken juices by cooking the bird in a tin can buried under burning charcoal.
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