准备

做糖浆

• 在干燥的中等煎锅中烤茴香，香菜和红辣椒片，直至香，1至2分钟。将烤香料搅拌到枫糖浆中，让糖浆在室温下注入24小时。

腌制鸡肉

• In a blender, purée the buttermilk, garlic, ginger, peppers, cilantro, mint, and salt until smooth. Place the chicken in a large glass dish or bowl, pour the buttermilk purée over the chicken, toss to coat, and refrigerate for 24 hours.

做华夫饼

• 在一个大碗里,加入面粉、大米flour, malt powder, sugar, baking powder, baking soda, cardamom, and salt. In a separate bowl, whisk together the eggs, then add the buttermilk and melted butter and whisk again.
• Slowly whisk the wet mixture into the dry ingredients, then add the cooked rice, whisking just until combined. Cover and let the batter rest for about 1 hour at room temperature.
• Heat a waffle iron and brush with melted butter. For each waffle, ladle 1/2 cup batter into the waffle iron and cook until crisp and golden, 4 to 5 minutes.

炸鸡

• 用1/3英寸的油填充大型（12英寸）铸铁煎锅，并轻轻加热至300°F。将电线架放在有框烤盘的顶部，放在一旁。当油加热时，将鸡肉从酪乳泥中取出，轻轻摇动多余的鸡肉，然后将每块面粉挖出。将鸡肉放在煎锅中，皮肤一侧；油应在锅中一半。煮鸡，直到变成金黄色，每侧10到12分钟。将鸡在架子上排干，然后用融化的椰子油淋上毛毛雨。当鸡肉干净时，咖喱叶酥脆，将油在油中煎至酥脆，10到15秒。
• 将鸡肉放在华夫饼的顶部，然后用五香糖浆淋上毛毛雨。用炸咖喱叶装饰。