Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 inch ginger, sliced
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 red chilies, sliced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons oil
- 2 cups water
Special equipment needed:
- Large pot with lid
- Mortar and pestle (optional)
Step-by-step instructions:
a. In a large pot, heat oil over medium heat. Add garlic, onion, and ginger. Sauté until fragrant.
b. Add chicken pieces and stir until browned.
c. Add lemongrass, kaffir lime leaves, and red chilies. Stir to combine.
d. Pour in coconut milk and water. Season with salt and black pepper. Stir to combine.
e. Cover the pot with a lid and bring to a boil. Reduce heat to low and let it simmer for 45 minutes or until the chicken is cooked through.
f. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 25g
Carbohydrates: 15g
Fiber: 2g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Kaffir lime leaves can be substituted with lime zest.
- Red chilies can be substituted with green chilies or jalapeños.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different herbs such as basil or cilantro.
- Use different spices such as turmeric or cumin.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife or using a mortar and pestle to release its flavor.
- Use fresh coconut milk for a richer flavor.
- Let the chicken marinate in the spices for at least 30 minutes before cooking for more flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced red chilies and cilantro.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes to thicken. If it's too thick, add more water or coconut milk.
Food safety advice:
Make sure the chicken is cooked through before serving. Use a meat thermometer to check the internal temperature, which should be at least 165°F.
Food history:
Ayam Pansuh is a traditional dish from the Sarawak region of Malaysia. It is typically cooked in bamboo tubes over an open fire, but this recipe uses a pot instead.
Flavor profiles:
This dish is savory, creamy, and slightly spicy with hints of lemongrass and ginger.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
Related Categories
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Region: Malaysian
Taste: Savory, Tangy, Spicy, Coconutty, Lemongrassy