Chicken Cooked In Bamboo With Coconut Milk (sarawakian Ayam Pansuh Lemak)

Sarawakian Ayam Pansuh Lemak, also known as Chicken Cooked in Bamboo with Coconut Milk, is a traditional dish from the Sarawak region of Malaysia. This unique cooking method imparts a deliciously smoky flavor to the tender chicken, combined with the richness of coconut milk and aromatic lemongrass.

Chicken Cooked In Bamboo With Coconut Milk (sarawakian Ayam Pansuh Lemak)

Ingredients

  • 1 whole chicken, cut into pieces
  • 4 shallots, sliced
  • 4 cloves garlic, minced
  • 2 stalks lemongrass, smashed
  • 4-5 pieces of ginger, sliced
  • 4-5 pieces of galangal, sliced
  • 4-5 red chilies, sliced
  • 1 cup coconut milk
  • Salt to taste
  • Bamboo tube, cleaned and cut into sections

Instructions

  1. Place the chicken pieces, shallots, garlic, lemongrass, ginger, galangal, and red chilies into the bamboo sections.
  2. Pour the coconut milk into the bamboo sections, dividing it equally among them.
  3. Add salt to taste.
  4. Seal the openings of the bamboo sections with banana leaves and secure with toothpicks.
  5. Cook the bamboo sections over a stovetop on low heat for about 1 hour.
  6. Once cooked, carefully open the bamboo sections and transfer the chicken and aromatic broth to a serving dish.
  7. Serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
8g
Protein
25g
Fat
26g

Supplies

Bamboo tube Banana leaves Toothpicks

Tools

Knife Cutting board Skewer or toothpick

Serving suggestions

Sarawakian Ayam Pansuh Lemak is best served with steamed white rice to soak up the flavorful coconut broth.

Tips & tricks

For an authentic touch, try to find fresh bamboo tubes for cooking. However, if unavailable, you can use aluminum foil to wrap the ingredients and cook them on a stovetop.

Cost

$15