Chicken with coconut milk and bamboo shoots
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Chicken with coconut milk and bamboo shoots
  Chicken    Coconut    Poultry    Singapore  
Last updated 6/12/2012 1:14:07 AM. Recipe ID 42861. Report a problem with this recipe.
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      Title: Chicken with coconut milk and bamboo shoots
 Categories: Poultry, Singapore, Nytimes
      Yield: 4 Servings
 
MMMMM-------------------FOR THE SPICE MIXTURE------------------------
     15    Dried chilies; seeded,
           -soaked in hot water until
           -soft and then drained
      5    Candlenuts
      2    Pieces galangal;
           -(thumb-size)
      3    Stalks lemongrass
      1 ts Turmeric
      5    Cloves 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; (two cans)
    1/4 c  Vegetable oil
      1    Chicken; (3.5-to-4-pound),
           -cut into serving pieces,
           -(eight)
     10 oz Cooked bamboo shoots
      2 tb Soy sauce
    1/2 ts Salt
      1 tb Sugar
 
  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. Yield: 4 servings.
  
  NOTES : New York Times Magazine 98-Feb-01
  
  Recipe 




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Recipe ID 42861 (Apr 03, 2005)

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