Sharing my favourite food

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Post on 15-Apr-2017

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<p>PowerPoint Presentation</p> <p>Ingredients</p> <p>1 (2123-lb.) chicken, cut into 8 pieces1 tbsp. fresh lime juice12tsp. ground turmericKosher salt, to taste1 tsp. ground coriander5 cloves garlic, peeled5 red Holland chiles, stemmed and thinly sliced2 candlenuts or 4 unsalted macadamia nuts2 stalks lemongrass, trimmed and thinly sliced1 (1") piece ginger, peeled and thinly sliced12small yellow onion, sliced12 fresh pandan leaves, rinsed, or 18 frozen14cup canola oil12cup tomato paste112tbsp. honey1 stick cinnamonCooked white rice, for serving</p> <p>Instructions</p> <p>Toss chicken, lime juice, turmeric, and salt in a bowl; let sit 40 minutes. Pure coriander, garlic, chiles, candlenuts, lemongrass, ginger, onion, and 2 tbsp. water in afoodprocessorinto a paste. Gently crush pandan leaves; divide into 2 bunches and knot each bunch.</p> <p>Heat oil in a 6-qt. saucepan over medium-high heat. Fry reserved paste until slightly caramelized, 68 minutes. Add tomato paste; cook 1 minute. Add chicken; stir to coat. Stir in pandan, honey, cinnamon, and 1 cup water; boil. Reduce heat to medium; cook, slightly covered, until chicken is cooked through, 2530 minutes. Uncover; cook until sauce is thickened, 68 minutes. Serve with rice.</p>