|
3 lb bones chicken breasts
2 tbsp butter
1/2 cup grated fresh coconut
2 medium onions, sliced
1 tsp ground star anise
2 tsp ground coriander seed
1/2 tsp saffron, soaked for 10 minutes in
water
2 garlic cloves, minced
2 thick slices of ginger, peeled
1 fresh chili
pepper, seeded and sliced; wear rubber gloves
1 small stalk of lemongrass
3 tbsp fresh lime juice
1 tbsp hoisin sauce
1 tsp salt
1.5 cup coconut milk |
|
Method :
Cut chicken breasts into one-inch pieces and refrigerate. In a large
wok, over medium heat, melt butter and stir-fry grated coconut until
beginning to color. Push to the side and stir-fry onions for 3
minutes. Set aside. In a mini food processor, make a paste from the
star anise, coriander seeds, saffron, garlic, ginger, chili pepper,
lemongrass, lime juice, hoisins sauce, and salt. Over high heat,
stir into the wok the spice paste, the chicken pieces, and the
coconut milk. As soon as the mixture starts to boil, reduce heat and
cook, stirring for about 6-8 minutes, or until the chicken is
cooked. Serve immediately with rice.
Serves 6
#Ads - Get the above cooking ingredients here at discounted price
|
