Tuesday, June 2, 2009

Dinner Last night - a different take on chicken

Last night, I made a very different chicken dish - a steamed ground chicken. It was quite delightful, and I paired it with coconut rice for a lovely light Thai style dinner. The chicken was very easy to prepare, and you can even do most of the work ahead of time.

Steamed Chicken Cups

1 lb ground chicken
1/2 lb ground pork
3 cloves of garlic
10 sprigs fresh cilantro
2 Tbs coconut milk
1 Tbs brown sugar
2 Tbs Thai fish sauce

Basically you just combine everything and press the mixture into 1/2 cup
ramekins. (first finely mince the garlic and the cilantro stems, save the leaves for final garnish. This can be done ahead, cover and refrigerate, 20 mins before dinnertime
place the ramekins in a steamer over 2 inches of boiling water and cover and steam for 20 minutes. Then invert onto a plate and garnish with some of the cilantro leaves

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