Name: Chicken with Coconut Milk and Bamboo Shoots
Ingredients: 15 Dried chilies; seeded, soaked in hot water until soft and then drained; 5 Candlenuts; 2 Pieces galangal; (thumb-size); 3 Stalks lemongrass; 1 ts Turmeric; 5 Cloves garlic; peeled; 1 1/2 tb Shrimp paste; 4 Shallots; peeled; 1/4 c Coriander seeds; toasted; 1 tb Ground white pepper For the chicken; 28 oz Coconut milk; (two cans); 1/4 c Vegetable oil; 1 Chicken; (3.5-to-4-pound), cut into serving pieces, (eight); 10 oz Cooked bamboo shoots; 2 tb Soy sauce; 1/2 ts Salt; 1 tb Sugar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Vegetables		Poultry, Singapore, Nytimes	4	Servings

INGREDIENTS

15		Dried chilies; seeded, soaked in hot water until soft and then drained
5		Candlenuts
2		Pieces galangal; (thumb-size)
3		Stalks lemongrass
1	ts	Turmeric
5		Cloves garlic; peeled
1 1/2	tb	Shrimp paste
4		Shallots; peeled
1/4	c	Coriander seeds; toasted
1	tb	Ground white pepper For the chicken
28	oz	Coconut milk; (two cans)
1/4	c	Vegetable oil
1		Chicken; (3.5-to-4-pound), cut into serving pieces, (eight)
10	oz	Cooked bamboo shoots
2	tb	Soy sauce
1/2	ts	Salt
1	tb	Sugar

INSTRUCTIONS

FOR THE SPICE MIXTURE
1. For the spice mixture, combine the chilies, candlenuts, galangal,
lemongrass, turmeric, garlic, shrimp paste and shallots in a food processer
and process until smooth. Crush the coriander seeds until very fine and
strain through a fine-mesh sieve to insure that you have a powder. Combine
the coriander, white pepper and the spice mixture.
2. For the chicken, refrigerate the unopened cans of coconut milk. When
cold, open the cans and spoon the thick cream off the top. Reserve both the
cream and the thinner milk underneath.
3. Heat the oil in a wok over high heat. Add the spice mixture and fry,
stirring, until fragrant, 4 to 5 minutes. Add the chicken, bamboo shoots
and 2 cups of the thin coconut milk, and simmer until the chicken is cooked
through, about 40 minutes. Leaving the sauce in the wok, transfer the
chicken to a platter, cover and place in a warm oven. Add 1/2 cup of the
reserved coconut cream, the soy sauce, salt and sugar to the wok, and
simmer for 10 minutes. Pour over the chicken and serve with rice. Yield: 4
servings.
NOTES : New York Times Magazine 98-Feb-01
Recipe by: ADAPTED FROM VIOLET OON, Singapore
Posted to MC-Recipe Digest by jfcoombs@op9.com (jfcoombs) on Jan 27, 1998

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