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.

Spicy Coconut Milk Bamboo Chicken (sarawakian Ayam Pansuh Lemak Cili Api)

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

  1. Prepare the bamboo tubes by cleaning and cutting them into 8-inch sections.
  2. Stuff the bamboo tubes with the chicken pieces, lemongrass, shallots, and red chilies.
  3. Pour the coconut milk and water into the bamboo tubes, then seal the openings with banana leaves and secure them with toothpicks.
  4. Cook the bamboo tubes over a stovetop for 1 hour or until the chicken is tender.
  5. 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