Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup water
- 1 cup coconut milk
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 2 turmeric leaves
- 2 slices galangal
- 2 red chilies, sliced
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon tamarind paste
- 1 tablespoon oil
Special equipment needed:
- Bamboo or banana leaves
- Cooking twine
Step-by-step instructions:
1. Clean the chicken pieces and pat dry.
2. In a bowl, mix together the water, coconut milk, lemongrass, kaffir lime leaves, turmeric leaves, galangal, red chilies, salt, sugar, tamarind paste, and oil.
3. Add the chicken pieces to the mixture and marinate for at least 30 minutes.
4. Cut the bamboo or banana leaves into squares and place a chicken piece on each square. Wrap the leaves around the chicken and tie with cooking twine.
5. Place the wrapped chicken in a pot and pour in the remaining marinade.
6. Cover the pot and cook over medium heat for 45 minutes to 1 hour, or until the chicken is cooked through.
7. Serve hot with steamed rice.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Turmeric leaves can be substituted with bay leaves.
- Galangal can be substituted with ginger.
Variations:
- Add more chilies for a spicier dish.
- Use different types of meat for a different flavor.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Bruise the lemongrass to release its flavor.
- Use a non-stick pot to prevent the chicken from sticking.
Storage instructions:
Refrigerate leftover chicken in an airtight container for up to 3 days.
Reheating instructions:
Reheat the chicken in a pot over low heat until heated through.
Presentation ideas:
Serve the chicken on a platter with the bamboo or banana leaves removed.
Garnishes:
Garnish with sliced red chilies and chopped cilantro.
Pairings:
Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Grilled corn on the cob
- Fried rice
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until it reaches an internal temperature of 165°F.
- If the chicken is too dry, add more coconut milk or water to the pot.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Pansuh is a traditional dish from the Sarawak region of Malaysia. It is typically cooked in bamboo tubes over an open flame.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Malaysian