1 boneless and skinless chicken breast, sliced thinly, 2" X 1" X 1/4"
1/2 cup bamboo shoots, sliced about 1/4 inch
3 slices Galangal
1 stalk lemongrass, bruised and cut diagonally about 2 inches
2 Kaffir leaves, bruised, vein removed
1/8 cup palm sugar
2 tablespoons fish sauce
2 tablespoons green curry paste
2 cups fresh or 1 can coconut milk
1 cup chicken stock
Wednesday, February 20, 2013
Saturday, February 2, 2013
2 to 3 pounds chicken, cut into serving pieces
1 whole bulb garlic, pounded and chopped coarsely
1 1/2 tablespoons whole black peppercorns, finely pounded
1 teaspoon whole peppercorns
3/4 cup native Philippine coconut vinegar or white vinegar
1/3 cup Philippine soy sauce or any soy sauce
3 laurel leaves
Marinate the chicken pieces with the garlic, finely pounded peppercorns, whole peppercorns, vinegar, soy sauce, and laurel leaves in a wok for 30 minutes.
Bring to a boil for 25 minutes. Mix around every 8 to 10 minutes to allow all pieces of chicken to cook evenly. Lower heat and simmer for 10 minutes with the lid on.
*Serve hot with steamed rice.