Chicken with coconut milk and bamboo shoots

4 Servings

Ingredients

Quantity Ingredient
15 Dried chilies; seeded, soaked in hot water until soft and then drained
5 Candlenuts
2 Pieces galangal; (thumb-size)
3 Stalks lemongrass
1 teaspoon Turmeric
5 Cloves garlic; peeled
1½ tablespoon Shrimp paste
4 Shallots; peeled
¼ cup Coriander seeds; toasted
1 tablespoon Ground white pepper For the chicken
28 ounces Coconut milk; (two cans)
¼ cup Vegetable oil
1 Chicken; (3.5-to-4-pound), cut into serving pieces, (eight)
10 ounces Cooked bamboo shoots
2 tablespoons Soy sauce
½ teaspoon Salt
1 tablespoon Sugar

Directions

FOR THE SPICE MIXTURE

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 ½ 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. Yield: 4 servings.

NOTES : New York Times Magazine 98-Feb-01 Recipe by: ADAPTED FROM VIOLET OON, Singapore Posted to MC-Recipe Digest by jfcoombs@... (jfcoombs) on Jan 27, 1998

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