Sunday, April 24, 2011

Tumeric Chicken (Kadon Pika Mannok Mango' gi Lechen Niyok) in Coconut Milk

Everybody loves to eat chicken. There are a thousand different ways to cook it. Here is one of my favorites that is popular around the firehouse.

Recipe:

Ingredients:

1 whole chicken fryer
1/2 cup Kikkoman Soy Sauce
1/2 cup White Vinegar
1/2 medium Yellow Onion diced
4 medium to large cloves Garlic minced
1 Teaspoon Ground Black Pepper
1 Tablespoon Tumeric Powder 
2-3 Tablespoons of Olive Oil
1 Can 15 oz. Coconut Milk
10 plus fresh hot peppers or as many as you can handle.

Directions:
Cut up whole chicken into bite-sized pieces.
Rinse and drain chicken.
Dice onions and mince garlic and sauté in the olive oil.
Add chicken and cook until browned.
Add the rest of the ingredients except the coconut milk, and cook.
Stir occasionally until chicken is cooked but still firm. Do not overcook chicken. You do not want the chicken falling off the bone.
Once cooked to the right consistency, add the coconut milk and cook for 2 more minutes.
Serve over freshly cooked hot Jasmine Rice. 

Here is a picture of all the ingredients.

Cut the chicken into frying pieces. But I prefer them cut smaller into bite-sized pieces. It is up to you. It will all taste the same.

Dice the onion.

Mince the garlic.

Have your can of coconut milk opened and on stand-by.

Pour in your olive oil, medium heat.

Saute' the onions and garlic until slightly browned.

Drop in your chicken pieces, turn the heat to high.

Cook the chicken until browned.

Pour in your soy sauce and vinegar. Stir this until the chicken is evenly coated. Add the rest of the ingredients and stir.

Make sure you smash up the hot peppers before adding them into the pot. Pour some of  the "soup" mix from the pot into your hot pepper bowl and add that back to the pot. You don't want to waste any of that delicious hot pepper. 

Once everything is in the pot, except the coconut milk, it should look like this. Turn the heat down to low and cook for about 20 min. to 1/2 hour. This should be just enough to cook everything just right keeping the chicken firm and not falling off the bone.

Once it is cooked, then add the can of coconut milk and cook for 2 min. more and your Tumeric Chicken should be done.

Here is the finished product served over Jasmine white rice. Don't use any instant rice. That's just not right!!!!

I hope you try this out. I'm sure you will enjoy it. I cook this every time I come over to the mainland from Guam due to popular demand.

Until next time....

2 comments:

Ingrid said...

I'm glad I found your blog. I lived on Guam years ago and loved it! (My oldest was born there.) I'm always looking for native recipes. Thanks so much!

Rueben said...

Glad you found us. There is a lot of recipes to try out. I am always adding more. Esta Later!!!