Chicken cooked in sauce with bamboo shoots

Name: Chicken cooked in sauce with bamboo shoots (Gulai Ayam Dengan Rebung)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 500 ml (about 1 pint) santen, made from half a coconut or 180 g (6 oz) desiccated coconut; 500 ml (about 1 pint) santen, made from half a coconut or 180 g (6 oz) desiccated coconut; 1 tbs vegetable oil; 2 salam leaves or bay-leaves; salt and pepper; salt and pepper; a pinch of powdered laos (galingale); 2 cloves garlic; 4 kemiri (candlenuts); 4 kemiri (candlenuts); 2 salam leaves or bay-leaves; 2 salam leaves or bay-leaves; a pinch of cumin; a pinch of powdered laos (galingale); 1 225 g (8 oz) can bamboo shoots; chicken pieces (enough for 4); 1 slice terasi; 4 shallots; 1 cup good chicken stock or a chicken cube; 1 cup good chicken stock or a chicken cube

Gulai Ayam Dengan Rebung

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This is a simple but delicious way of cooking chicken pieces. The chicken is cooked in santen with thinly sliced bamboo shoots, so you have your meat and vegetable in one dish. All you need to go with them is plain boiled rice.

Ingredients

chicken pieces (enough for 4)
1 225 g (8 oz) can bamboo shoots
1

Asia
Indonesia
Main course
South East Asia
Gluten-free
Spicy

Method

Clean the chicken, rinse the bamboo shoots in cold water and slice them thinly. Peel and slice the shallots finely. Peel the garlic and pound it up with the kemiri and terasi to make a smooth paste. Make the santen.

Now, in a wok or a saucepan, heat the oil and fry the shallots until soft. Add the kemiri paste, stir for half a minute and add the laos and cumin. Put in the sliced bamboo