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