Laotian ginger chicken in coconut milk

Ingredients for 2 servings:

• 2 chicken thighs (thighs and drumsticks)
• 3 small onions, red
• 3 medium-sized garlic cloves, fresh
• 30 g ginger, fresh or frozen
• 2 peanut oil
• 2 small green chili peppers (cabe rawit hijau), fresh or frozen
• 5 g shrimp paste (terasi udang)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp fish sauce, light
• 200 g coconut water (Asian shop, drinks)
• 200 ml creamy coconut milk (24% fat)
• 5 tbsp peanuts, unroasted, (Asian shop)
• 2 small eggplants, round, purple
• 2 liters of fresh frying oil (preferably peanut oil)
• e.g. Chinese flower cabbage or celery, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

A recipe from Laos. Pictured here, served with carrot rice and snow peas.

Separate the thigh from the drumstick at the joint and remove the skin. Trim both ends of the small red onions and garlic, peel them, and slice them thinly. Heat the frying oil to 220 degrees Celsius and fry the chicken thighs individually for 30 seconds (until browning). Wash and peel the fresh ginger and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and cut them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw them. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Cut the shrimp paste (terasi udang) from the block and crumble it. Wash the small, round eggplants, trim the stem ends, quarter them lengthwise, and halve them crosswise. Cut the shallot crosswise into approximately 5 mm wide rings. Heat the peanut oil in a wok. Add the onions and fry until translucent. Then add the garlic cloves and ginger and stir-fry for 1 minute. Add the crumbled shrimp paste and chilies and stir-fry for another minute. Deglaze with the coconut water. Add the oyster sauce and fish sauce and mix well. Reduce the heat and add the coconut milk. Mix everything well, add the peanuts and chicken pieces, and simmer with the lid on for 30 minutes. Add the eggplant and shallots, simmer for 3 minutes, and remove the pan from the heat. Remove the meat pieces from the broth and let cool. Once the ginger chicken is cooked, remove the meat from the bones and place it in a serving dish along with the eggplant and peanuts. Transfer most of the broth to a separate serving dish. Sprinkle the celery over the chicken, garnish, and serve the ginger chicken with cooked long-grain white rice.