Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 can of bamboo shoots, drained and sliced
- 4 red chillies, sliced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Bamboo container or pot
- Banana leaves or aluminum foil
Step-by-step instructions:
1. Clean the chicken pieces and season with salt and pepper.
2. In a bamboo container or pot, place the chicken pieces, bamboo shoots, sliced chillies, bruised lemongrass stalks, and kaffir lime leaves.
3. Pour in 1 cup of water and mix well.
4. Cover the container with banana leaves or aluminum foil.
5. Place the container over a fire or stove and cook for 1 hour or until the chicken is tender.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 15g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Bamboo shoots can be substituted with mushrooms or other vegetables.
- Red chillies can be substituted with green chillies or bell peppers.
Variations:
- Add coconut milk for a creamier texture.
- Use different herbs and spices such as ginger, turmeric, or galangal.
- Add tomatoes or tamarind for a sour taste.
Tips and tricks:
- Use fresh bamboo shoots for a better taste.
- If using a pot instead of a bamboo container, cover the pot with a lid instead of banana leaves or aluminum foil.
- Adjust the amount of chillies according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stove until hot.
Presentation ideas:
- Serve in the bamboo container or transfer to a serving dish.
- Garnish with sliced chillies and herbs.
Garnishes:
- Sliced chillies
- Coriander leaves
- Spring onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickles
Suggested side dishes:
- Stir-fried kangkung (water spinach)
- Acar (pickled vegetables)
- Sambal belacan (spicy shrimp paste)
Troubleshooting advice:
- If the chicken is not tender after 1 hour, cook for an additional 15-30 minutes.
Food safety advice:
- Make sure the chicken is cooked thoroughly before serving.
- Use clean and fresh ingredients.
Food history:
- Ayam Pansuh is a traditional dish from the Sarawak region of Malaysia, where it is cooked in a bamboo container over an open fire.
Flavor profiles:
- Spicy, savory, and slightly sour.
Serving suggestions:
- Serve hot with steamed rice and side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian