Thu, 17 February 2022
Chef: Sham Hanifa
INGREDIENTS:
500gm boneless and skinless chicken breasts or 1kg thighs, cut into cubes 50ml
cooking oil
1 cinnamon stick
4 cloves
1 lime, juiced
2 tbsp Dark soy sauce
4 star anise
5 cardamom pods
1 lemongrass, white part only, bruised
100ml coconut milk
200ml water
1 tbsp Dark soy sauce
2 sliced shallots
5 kafir lime leaves (finely sliced)
Green bean
Baby corn
1 tablespoon sugar or to taste pinch salt to taste
SPICED PASTE:
5 shallots or 3 onions 1- inch (2cm)
galangal if available
2 stalks lemongrass (white part only)
3 cloves of garlic
1 inch piece ginger, peeled
4 green chilies roughly chopped
3 green peppers
METHOD:
1. Place all the ingredients for the Spice Paste into a food processor and blend well.
2. Heat the oil in a non-stick wok or deep pan.
3. To the oil add the cinnamon, cloves, star anise, and cardamom pods, shallots, lime juice and stir fry them until aromatic.
4. Then add the Spice Paste fry for a few minutes.
5. Add the chicken and lemongrass, stir to combine well with the spices.
6. Add the coconut milk, water, and simmer on medium heat, stirring frequently.
7. Add the kafir lime leaves, green beans, sweetcorn, soy sauce and stir to blend well with the chicken.
8. Reduce the heat to low, cover the lid, and slowly simmer for 15minutes or until the chicken is tender and the liquid has dried up.
9. Add more sugar and salt to taste to taste.
10. Serve immediately with steamed Rice
