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Spicy Creamy Clay-Pot Chicken Recipe
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Category : poultry | Style : baking | Serves : 4 - 6 |
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Similar
to cooking modern-day casserole, the heat from the burning embers surrounding
the glazed pot keeps the liquid inside at a slow simmer.
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Ingredients |
| 1 1/2 kg |
Chicken |
| 400 ml |
Fresh thick coconut milk (or canned
version) |
| 300 ml |
Chicken stock |
| 1 piece |
Onion, finely chopped |
| 2 cloves |
Garlic, crushed |
| 5 cm |
Lemongrass |
| 2 1/2 cm |
Galangal (or fresh root ginger) |
| 2 pieces |
Fresh green chilies, seeded and finely chopped |
| 1 cm |
Square
shrimp paste (or 1 tbsp fish sauce) |
| 2 pieces |
Kaffir lime leaves |
| 3 tbsp |
Freshly grated coconut |
| 2 tbsp |
Vegetable oil |
| 1 tbsp |
Sugar |
| 1 tbsp |
Rice vinegar or white wine vinegar |
| - |
Garnish: 2 ripe tomatoes or 2 tbsp chopped coriander
leaves |
Method :
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Use a medium-sized kitchen
cleaver to joint the chicken. Remove the legs
and wings, skin the pieces and divide the drumstick from the thighs and, using a pair of
kitchen scissors, remove the lower part of the chicken, leaving the breast piece. Remove as
many of the bones as you can, to make the dish easier to eat. Cut the breast piece into four
and set aside.
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Dry-fry the grated coconut in a large wok until
evenly brown. Add the vegetable oil, onions, garlic, lemongrass, galangal, chilies and
shrimp paste. Fry briefly to release the flavors.
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Add the chicken pieces to the wok and brown
evenly with the spices for 2 - 3 minutes.
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Strain the coconut milk and reserve the thick
part. Add the thin part to the wok, together with the chicken stock, lime leaves, sugar and
vinegar.
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Transfer to a glazed clay-pot and bake in a
preheated oven at 1800C / 3500F / Gas 4 for approx. 55 minutes or
until the chicken is tender.
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Stir in the thick part of the coconut milk and
return to the oven for another 10 minutes to simmer and thicken.
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Place the tomatoes in a bowl and cover with
boiling water to loosen and remove the skin. Halve the tomatoes, discard the seeds and
quarter them.
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When serving, add the quartered tomatoes to the
finish dish and sprinkle with the chopped coriander.
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