John Myers
Ingredients for 4 servings:
- 1 kg chicken breasts (fillet)
- 2 tbsp vegetable oil
- 2 shallots or 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 1 stalk of lemongrass
- 1 piece(s) galangal or fresh ginger, 2.5 cm long, peeled, thinly sliced
- 2 small chili peppers, green
- 1 small chili pepper(s), red
- 400 ml coconut milk
- 300 ml chicken broth
- 1 tbsp sugar
- 1 tbsp vinegar (white wine vinegar)
- 200 g sliced bamboo shoots
- 100 g spring onion(s), cut into strips
- 100 g sugar snap peas, cut into strips
- 100 g mushrooms, sliced
- 200 g soy sprouts
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Ayam Golek- Malaysia
Add vegetable oil, shallots, garlic, lemongrass, galangal or ginger, and chili to a pan or wok and fry briefly to release the aroma. Preheat oven to 180°C. Add the chicken breast fillet to the pan and brown for 2-3 minutes. Transfer everything from the pan to an ovenproof dish, along with the coconut milk, chicken stock, sugar, vinegar, bamboo shoots, snow peas, mushrooms, and spring onions. Place in the preheated oven and cook for 40 minutes. (Since everything is just simmering together in the pot, this is fine.) Add the bean sprouts 2 minutes before the end of the cooking time. Season with salt. Serve with rice.
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