Ingredients: serve 4
1 500g whole chicken breast, bone in
2 cloves 10g garlic
1 thumb sized 1 pc 25g ginger
1 80g onion
2 stalks 60g lemon grass
2 cups ½ liter fresh coconut water and 1 cup 250g coconut meat
4 stalks 40g spring onions
2 stems 125g chili leaves
2 tbsp 30ml cooking oil
¼ tbsp 3g peppercorns
¼ cup 60ml fish sauce (patis)
6 cups 1.5 liter chicken broth
4 young coconut shells (optional)
Procedures:
Wash the chicken
Crush pee; and mince the garlic.
Peel and chop the ginger.
Peel and chop the onion finely.
Cut off and discard the lemon grass leaves. Pound the bulb or the white part.
If using young coconut, crack open each buko at the top. Reserve the water and scrape the meat. Reserve the shell and the top.
Clean the spring onion and slice thinly.
Remove chili leaves form their stem. Wash the leaves and discard stems.
COOKING:
In a preheated pot, sauté garlic, ginger, and onion in oil.
Add the chicken breast, lemon grass and peppercorns. Season with fish sauce.
Add the chicken broth and coconut water. As soon as the broth begins to boil, reduce to simmer until the chicken meat is cooked. Remove chicken meat from the bone and carefully cut the meat into 2.5cm | 1 inch cubes. Set aside.
Strain the broth and place in the refrigerator to allow fat to solidify. Remove fat.
Just before serving.
Return broth to the fire and bring to a boil. Return the chicken and coconut meat.
Adjust seasoning with fish sauce.
Add spring onions and chili leaves and serve immediately. End
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