Recipe - Chicken With Coconut Milk And Bamboo Shoots

FOR THE SPICE MIXTURE
15 Dried chilies; seeded,
soaked in hot water until
soft and then drained
5 Candlenuts
2 Pieces galangal;
(thumbsize)
3 Stalks lemongrass
1 teaspoon Turmeric
5 Cloves garlic; peeled
1 One half tablespoon Shrimp paste
4 Shallots; peeled
One fourth cup Coriander seeds; toasted
1 tablespoon Ground white pepper For the
chicken
28 ounce Coconut milk; (two cans)
One fourth cup Vegetable oil
1 Chicken; (3.5to4pound),
cut into serving pieces,
(eight)
10 ounce Cooked bamboo shoots
2 tablespoon Soy sauce
One half teaspoon Salt
1 tablespoon 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 finemesh 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 One half 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 98Feb01

Recipe by: ADAPTED FROM VIOLET OON, Singapore

Posted to MCRecipe Digest by jfcoombs@op9.com (jfcoombs) on Jan 27, 1998