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.
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]
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
- Bring water to boil with ginger, garlic, spring onions and salt.
- Add in the chicken, cover and bring to boil again. Off heat and leave the chicken in the pot for 45 minutes.
- Remove chicken and immerse in a basin of ice cold water for 5 minutes.
- Dish up and drain. Debone chicken and cut into bite size pieces. Place on serving platter.
- Drizzle the sauce over and serve.
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
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.
ReplyDeleteHi Kimmy,
ReplyDeletePeanut sauce with chilli padi ! Savoury hot stuff I like ^-^!
Hi Kim,
ReplyDeleteI 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 😁
Hi Phong Hong, this sauce is very aromatic and with the chilli padi, hmmmm....really extraordinary.
ReplyDeleteHi 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!
ReplyDeleteHi 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.
ReplyDeleteoh wow chicken with chili padi!!! YUM!
ReplyDeleteHi Diana, the thick peanut sauce is is aromatic and the chilli padi provides the 'kick' to the plain Pak Cham Kai.
ReplyDeleteI love pak chiam kai, and having it with the chilli padi dressing sounds really good!
ReplyDelete