Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 can of coconut milk (400ml)
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 5 bird's eye chillies, sliced
- 1 knob of ginger, sliced
- 1 knob of galangal, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of cooking oil
- 1 cup of water
Special Equipment Needed:
- Large pot or wok with lid
- Mortar and pestle
Step-by-Step Instructions:
1. In a mortar and pestle, pound the lemongrass, kaffir lime leaves, bird's eye chillies, ginger, and galangal until they form a paste.
2. Heat the cooking oil in a large pot or wok over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the spice paste and sauté for another 2 minutes until fragrant.
4. Add the chicken pieces and stir to coat them with the spice paste.
5. Add the coconut milk, water, salt, and sugar. Stir to combine.
6. Cover the pot or wok with a lid and let the chicken cook for 30-40 minutes over low heat until the chicken is cooked through and tender.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Bird's eye chillies can be substituted with jalapeño peppers.
Variations:
- Add vegetables such as carrots, potatoes, and green beans to the dish.
- Use different types of meat such as fish or shrimp.
Tips and Tricks:
- Bruising the lemongrass before pounding it in the mortar and pestle will help release its flavor.
- Use a large pot or wok with a lid to ensure that the chicken cooks evenly and stays moist.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the dish in a pot or wok over low heat until heated through.
Presentation Ideas:
- Serve the dish in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with a side of stir-fried vegetables or a salad.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Salad
Troubleshooting Advice:
- If the dish is too spicy, reduce the amount of bird's eye chillies used.
Food Safety Advice:
- Ensure that the chicken is cooked through and reaches an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food History:
- Ayam Pansuh is a traditional dish from the Dayak people of Borneo, Malaysia.
Flavor Profiles:
- The dish has a spicy and aromatic flavor from the lemongrass, kaffir lime leaves, and chillies.
Serving Suggestions:
- Serve the dish as a main course for lunch or dinner.
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Region: Malaysian