Chicken with Coconut Milk and Bamboo Shoots
| Yield: | 4 Servings |
| Categories: | Poultry, Singapore |
| 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 |
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