Recipe Cuisine: Indonesian
Theme: 10 Iconic Asian Ingredients
Seasoned Chicken in Coconut Milk with Kaffir Lime & Sichuan Peppercorns
By: Suzanne James
Ingredients
- 8 Chicken Legs
- 240mls Coconut Milk
- 4 Kaffir Lime Leaves
- 3 tsp Sichuan Peppercorns
- 3 Potatoes peeled sliced 1/2 cm & halved
- 1 onion finely chopped
- 2 stalks Lemongrass cut into 1/4's and crushed
- 1 tbs Ginger Paste
- 1 Chicken Stock Cube
- 1/4 cup finely chopped Cashew Nuts + Garnish
- 1 tbs Ground Coriander
- 1 tsp Cumin
- 4 tsp Squid Brand Premium Fish Sauce
- 1/2 tbs Sugar
- 1/4 tsp Ground Cloves
- 1 tbs Garlic Paste
- Salt to taste
- Olive Oil
- 4 Hard Boiled Eggs
- Cooked rice to serve with (optional)
Product used in recipe
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Heat 1 tbs olive oil in a large deep pan and brown chicken on all sides, remove from heat, cover and set aside
- In the same pan, add a little more olive oil if needed and cook potatoes until golden, cover and set aside
- Add the chicken back to large pan with lemongrass, chicken stock cube, kaffir lime leaves, ginger with 4 cups of water & bring to boil, simmer gently for 15 minutes or until chicken is fully cooked
- Meanwhile in a separate smaller pan, add 1 tbs olive oil and sauté onions and garlic until translucent, add cashew nuts, ground coriander, cumin, Squid Brand Premium Fish Sauce, Sichuan peppercorns, sugar, cloves and salt to taste. Mix well
- Stir through, coconut milk, reserved potato and onion mixture into the chicken, simmer for another 5 minutes
- Ladle into bowls, top with an egg each, garnish with a few cashew nuts and serve with rice (optional)
- Enjoy...
