Similarly, this can be prepared from leftover boiled chicken [pak cham kai] or cook chicken as per recipe. Specially good way to clear off the Pak Cham Kai offered during ancestor worship by many who observes the Taoist faith.
The original recipe uses blanched pork belly.
The original recipe uses blanched pork belly.
Verdict - fragrant peanut butter, spicy and savoury sauce white cut chicken.
Recipe Source - Yum Yum Magazine No. 67 with modifications
Ingredients
[serves 4-6]
2 chicken whole legs [I used half chicken]
1.5 litres water
50 gm ginger - bruised
5 pips garlic - bruised
2 stalks spring onion
1/4 tbsp salt
Sauce - Mixed
1-2 tbsp peanut butter
4-5 cili padi - chopped
1-2 stalks spring onions - chopped
1-2 stalks coriander leaves - chopped
2-3 kaffir lime leaves - finely shredded [optional]
4-5 cili padi - chopped
1-2 stalks spring onions - chopped
1-2 stalks coriander leaves - chopped
2-3 kaffir lime leaves - finely shredded [optional]
2 tbsp light soy sauce
- Bring water to boil with ginger, garlic, spring onions and salt.
- Add in the chicken, cover and bring to boil again. Off heat and leave the chicken in the pot for 45 minutes.
- Remove chicken and immerse in a basin of ice cold water for 5 minutes.
- Dish up and drain. Debone chicken and cut into bite size pieces. Place on serving platter.
- Drizzle the sauce over and serve.
I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe
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