- Chicken about 1kg with the bones, or 750g boneless (cut into pieces, with or without bone - your choice. I like to make it using chicken breasts. Softer, and easier to eat using cutlery. It make not look so pretty, but hey it works for me.)
- Coconut milk (1 can)
- Shallots (about a handful - sliced thinly, not cubed but into strands)
- Lemongrass (4-5 stalks, slicked thinly)
- Ginger (about half of the size of your palm - sliced thinly, into strands)
- Chilli Paste (I usually just use Sambal Oelek that you can find in most supermarkets nowadays - and use it as much or as little as you want)
- Salt to taste
Instructions:
- Put all ingredients in a big pot. Heat it up. Stir continuously while cooking. Continuously.
- Before the chicken breaks into teeny wincey pieces, using thongs, pick them out and put them in a bowl and cover.
- Continue to stir the mixture in the pot until it starts to dry up. You don't want it to burn, so stir and stir! Once it gets to 'sound' crispy in the pot (crackle, pop and sizzle) and the mixture has gotten the dark brownish red colour, return the chicken to the pot and stir.
- Its ready!
Where I bought the ingredients used:
Shallots, Chicken - Umm, you can find that easily, anywhere.
Lemongrass - Kosmas deli in Thessaloniki. (Whuutt?!!? all the way up there? Yup, the bestest place to shop for food in the whole wide world, Kosmas.)
Ginger - Sklavenitis. You can find ginger in most supermarkets nowadays, but I found mine in that new big huge one in Kallithea - bought Fresh Coriander there too.
Coconut Milk - easy to find, but I usually buy mine in an Asian Wok Shop in Kifissia.
Sambal Oelek - again, from the Asian Wok Shop.
Salt - Seriously?
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