Tropical Chicken with Dip
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (peeled and finely sliced)
- 2 cloves garlic cloves (finely chopped)
- 2 stalks Lemongrass (bruised)
- 2 Kaffir lime leaves
- 1 red chili pepper (finely chopped)
- 2 tsps Tamarind paste
- 2 Tbsps Fish sauce
- 1 Tbsp soft brown sugar (or palm sugar)
- 1 ⅔ cups Coconut milk
- 1.333 cups chicken stock
- salt
- peppers
- 1 Lime (juiced)
- 3 Chicken breasts (skinned and cubed)
- 1 ½ cups Peanuts (crushed)
Product recommendation
Prawns and Vegetables
Raw prawns would cook quickly, but blanch vegetables first in boiling water.
Preparation steps
1.
Heat the oil in a wok or large pan and fry the onion until deep gold and sweet.
2.
Add the garlic and spices and cook out for 2 minutes.
3.
Stir in the tamarind and fish sauce and sugar, then pour over the coconut milk and chicken stock. Lower the heat and leave to simmer for 10 minutes. Adjust the seasoning and stir in the lime juice just before serving.
4.
Blanch the chicken in simmering water for 2 minutes just to start the cooking process.
5.
Pour into fondue bowl set over heat to keep it simmering gently. Dip the chicken pieces in immediately and leave to cook - 5-7 minutes, then retrieve with chopsticks and dip in peanuts before eating.
