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Friday, April 3, 2015

Chicken with Coriander and Chilli Padi Dressing

Another delicious, tasty and spicy white cut chicken slightly different from my previous post on Thai Style White Cut Chicken.
Similarly, this  can be prepared from leftover boiled chicken [pak cham kai] or cook chicken as per recipe.   Specially good way to clear off the Pak Cham Kai offered during ancestor worship by many who observes the Taoist faith.  
The original recipe uses blanched pork belly. 

Verdict - fragrant peanut butter, spicy and savoury sauce white cut chicken.
Recipe Source - Yum Yum Magazine No. 67 with modifications
Ingredients
[serves 4-6]
2 chicken whole legs [I used half chicken]
1.5 litres water
50 gm ginger - bruised
5 pips garlic - bruised
2 stalks spring onion
1/4 tbsp salt
Sauce - Mixed
1-2  tbsp peanut butter
4-5 cili padi - chopped
1-2 stalks spring onions - chopped
1-2 stalks coriander leaves - chopped
2-3 kaffir lime leaves - finely shredded [optional]
2 tbsp light soy sauce
 
 
 
  1.  Bring water to boil with ginger, garlic, spring onions and salt.
  2. Add in the chicken, cover and bring to boil again.  Off heat and leave the chicken in the pot for 45 minutes.
  3. Remove chicken and immerse in a basin of ice cold water for 5 minutes.
  4. Dish up and drain.  Debone chicken  and cut into bite size pieces.  Place on serving platter.
  5. Drizzle the sauce over and serve.

    This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours
    Cook-Your-Books

Photobucket
I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe

9 comments:

Phong Hong said...

Kimmy, the sauce is very unusual indeed! I love pek cham kai either eaten on it's own or added to salads. I must try this sauce since I have peanut butter at home.

Luv Sweet and Savory said...

Hi Kimmy,
Peanut sauce with chilli padi ! Savoury hot stuff I like ^-^!

Aunty Young(安迪漾) said...

Hi Kim,
I never thought peanut butter as dressing sauce. Such a good ideal!
Next time if I have any left over chicken meat, then I know what should I do . Thank you 😁

Kimmy said...

Hi Phong Hong, this sauce is very aromatic and with the chilli padi, hmmmm....really extraordinary.

Kimmy said...

Hi Karen, just serving a Pak Cham Kai is not tempting at all but with this sauce, my family was curious to try it right away....hehehe!

Kimmy said...

Hi Aunty Young, cooking is really a versatile adventure. So long as the taste blends well, any edible ingredient used can be yummylicious....Do give it a try and you may like it.

DomesticGoddessWannabe said...

oh wow chicken with chili padi!!! YUM!

Kimmy said...

Hi Diana, the thick peanut sauce is is aromatic and the chilli padi provides the 'kick' to the plain Pak Cham Kai.

kitchen flavours said...

I love pak chiam kai, and having it with the chilli padi dressing sounds really good!

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