How to Make Malaysian Clay-Pot Chicken Asian Cooking Recipe Cuisine

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Malaysia Clay-Pot Chicken


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 8 boneless skinless chicken breasts

 45 ml grated coconut

 30 ml vegetable oil

 1 small onions or 2 shallots, finely chopped

 2 garlic cloves, crushed

 5 cm lemongrass

 2 1/2 cm fresh gingerroot, thinly sliced

 2 fresh chili peppers, seeded and chopped

 1 teaspoon tamarind paste

 400 g coconut milk

 300 ml chicken stock

 2 kaffir lime leaves (optional)

 15 ml granulated sugar

 15 ml rice wine vinegar or 15 ml white wine vinegar

 2 ripe Tomatoes

 1 bunch fresh coriander ( to garnish)


Directions:

 1. Preheat the oven to 180 degrees Celsius. Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.

 2. Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.

 3. Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.

 4. Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.

 *Great served with rice or Naan!


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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