Title: Chicken with Coconut Milk and Bamboo Shoots
Categories: Malaysian, Chicken, Chilies, Shrimp, Singapore
Yield: 4 Servings
For The Spice Mixture:
15 Dried chilies; seeded,
- soaked in hot water until
- soft and then drained
5 Candlenuts
2 Galangal pieces; thumb-size
3 Lemongrass stalks
1 ts Turmeric
5 cl Garlic; peeled
1 1/2 tb Shrimp paste
4 Shallots; peeled
1/4 c Coriander seeds; toasted
1 tb Ground white pepper
For The Chicken:
28 oz Coconut milk (2 cans)
1/4 c Vegetable oil
4 lb Chicken; cut into
- 6 serving pieces
10 oz Cooked bamboo shoots
2 tb Soy sauce
1/2 ts Salt
1 tb Sugar
For the spice mixture, combine the chilies, candlenuts, galangal,
lemongrass, turmeric, garlic, shrimp paste, and shallots in a food
processor 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.
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.
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.
