- 1 CHICKEN
- 150 GRAM SHREDDED PORK
- GINGER ROOT, grated
- 3 SPRING ONIONS, chopped
- 1 KG FLOUR
- 4 TSP YEAST
- 1 TBSP SALT
- 2 EGGS
- 2 TBSP SOY SAUCE
- 100 GRAM CARROTS, chopped
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- 200 GRAM GREEN BEANS, in pieces
- 1 KG CHICKEN LEGS
- 1 CAN BAMBOO SHOOTS
- 2 TBSP CHILI PASTE (THAI)
- LEMON GRASS, in small pieces
- 1 TBSP SHRIMP PASTE
- FRESH CORIANDER, chopped
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Make a dough out of flour, yeast,
salt, eggs and two cups of water. Mix the pork, soy sauce, spring onions, ginger
and carrots and stuff the chicken with this mixture. Steam the stuffed chicken
for 30 minutes. Roll out the dough and wrap it neatly around the chicken. Bake
the chicken in the oven at 190 degrees during 20 minutes.
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Cut the chicken meat off the
bones; add 3 cups of water and some salt to the bones and cook 15 minutes. Mix
the meat with the chili paste, leave it for 10 minutes. Now add the stock from
the bones and cook 10 minutes. Cut the bamboo shoots. Add beans, bamboo shoots,
shrimp paste
and lemon grass and cook 15 minutes more. Add the coriander leaves.
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