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Chicken With Coconut Milk And Bamboo Shoots

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

  For The Spice Mixture
15   Dried chilies - seeded, soaked in hot water until soft and then drained
5   Candlenuts
2   Galangal - (thumb-size)
3   Lemongrass
1 teaspoon 5mlTurmeric
5   Garlic - peeled
1 1/2 tablespoons 22mlShrimp paste
4   Shallots - peeled
1/4 cup 27g / 1ozCoriander seeds - toasted
1 tablespoon 15mlGround white pepper for the chicken
28 oz 795gCoconut milk - (two cans)
1/4 cup 59mlVegetable oil
1   Chicken - (3.5-to-4-pound), cut into serving -pieces (eight)
10 oz 284gCooked bamboo shoots
2 tablespoons 30mlSoy sauce
1/2 teaspoon 2.5mlSalt
1 tablespoon 15mlSugar

Recipe Instructions

1. For the spice mixture, combine the chilies, candlenuts, galangal, lemongrass, turmeric, garlic, shrimp paste and shallots in a food processer and process until smooth. Crush the coriander seeds until very fine and strain through a fine-mesh sieve to insure that you have a powder. Combine the coriander, white pepper and the spice mixture.

2. For the chicken, refrigerate the unopened cans of coconut milk. When cold, open the cans and spoon the thick cream off the top. Reserve both the cream and the thinner milk underneath.

3. Heat the oil in a wok over high heat. Add the spice mixture and fry, stirring, until fragrant, 4 to 5 minutes. Add the chicken, bamboo shoots and 2 cups of the thin coconut milk, and simmer until the chicken is cooked through, about 40 minutes. Leaving the sauce in the wok, transfer the chicken to a platter, cover and place in a warm oven. Add 1/2 cup of the reserved coconut cream, the soy sauce, salt and sugar to the wok, and simmer for 10 minutes. Pour over the chicken and serve with rice.



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