Spicy Coconut Milk Bamboo Chicken (sarawakian Ayam Pansuh Lemak Cili Api)
Spicy Coconut Milk Bamboo Chicken, also known as Sarawakian Ayam Pansuh Lemak Cili Api, is a traditional dish from the Malaysian state of Sarawak. This flavorful and aromatic dish is cooked in bamboo tubes, giving it a unique taste and texture.
Ingredients
- 1 whole chicken, cut into pieces
- 4-5 stalks of lemongrass, smashed
- 4-5 shallots, sliced
- 4-5 red chilies, sliced
- 1 cup coconut milk
- 1 cup water
- Salt to taste
Instructions
- Prepare the bamboo tubes by cleaning and cutting them into 8-inch sections.
- Stuff the bamboo tubes with the chicken pieces, lemongrass, shallots, and red chilies.
- Pour the coconut milk and water into the bamboo tubes, then seal the openings with banana leaves and secure them with toothpicks.
- Cook the bamboo tubes over a stovetop for 1 hour or until the chicken is tender.
- Season with salt to taste before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 20g
Supplies
Bamboo tubes Banana leaves Toothpicks
Tools
Knife Cutting board Large pot
Serving suggestions
Serve the Spicy Coconut Milk Bamboo Chicken with steamed rice and a side of sambal belacan for an authentic Sarawakian meal.
Tips & tricks
Make sure to use fresh bamboo tubes for the best flavor and aroma in the dish.
Cost
$15