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Ayam pansuh (chicken cooked in bamboo): photo of the dish
Illustrative photo: Song GK — CC0, Wikimedia Commons
Meat

Ayam pansuh (chicken cooked in bamboo)

Chicken simmered in a bamboo tube with ginger, lemongrass and coconut milk, a specialty of the Sabah and Sarawak regions of Borneo. The slow cooking in bamboo gives tender meat and a fragrant broth.

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Ingredients

Ingredients

Pâte d'épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the onion, garlic, ginger, lemongrass and chilies into a fine paste.
  2. Fry this paste for 3 minutes in a little oil, then add the turmeric and ground coriander.
  3. Mix the chicken with the spice paste, soy sauce, sugar and salt, then let it marinate for 20 minutes.
  4. Place the marinated chicken in a bamboo tube or a sealed parcel of baking paper, pouring the coconut milk over it.
  5. Seal the tube tightly and place it on a rack in the oven preheated to 180 °C.
  6. Cook for 40 to 45 minutes until the chicken is tender and cooked through.
  7. Open the tube carefully and serve the chicken and its juices with white rice.

Variations and tips

Classic oven version. Place the marinated chicken in a covered dish with the coconut milk and bake at 180 °C for 45 minutes.

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Original Ecomely recipe.