Ingredients
1 medium-sized chicken cut into serving pieces
1 medium onion sliced
3 cloves garlic, minced
8 pieces peppercorn, crushed
salt
1 big coconut, grated
1/3 cup vinegar
1 piece laurel leaf
Marinate chicken pieces in a mixture of onion, garlic, peppercorn, salt and vinegar;
all to stand 1-2 hours.
Extract thick coconut milk from coconut; obtain a second extraction with 1 1/2 to 2 cups water.
Simmer chicken mixture with laurel leaf in the second coconut extraction until meat is almost
tender and liquid gone.
Pour in thick coconut milk and continuum cooking until chicken is tender and oil comes out.
Serve hot with pickled green papaya 6 serving.
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