INGREDIENTS:
4 pieces chicken leg quarters
4 pieces chicken leg quarters
2 cups coconut cream
1 tbsp. shrimp paste
1 thumb ginger, finely sliced
1 lemon grass stalk, bruised
1 onion, finely chopped
Chili to taste
PROCEDURE:
1. In some oil, sauté onions and shrimp paste.
2. Add chicken pieces, pour in coconut cream and add
lemon grass.
3. Let boil then lower heat and simmer gently till
chicken is tender.
4. Once chicken is cooked, take it out of the pot and set
aside.
5. Add chilies to the coconut cream sauce increase heat.
6. Boil sauce while stirring constantly until almost dry
and all the oil comes to the surface.
7. If desired, take some of the rendered coconut oil and
use it to fry the cooked chicken pieces till lightly brown.
8. Serve at once.
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