Grilled Coconut Chicken and Summer Salad!

CHICOPEE, Mass. (Mass Appeal) – Chicken two ways! Grilled coconut chicken or ayam panggang, a fabulous chicken recipe from Malaysia, and a tasty chicken, shrimp and fruit salad! Chef Pengyew Chin, Owner of Pengyew Catering, showed us how to make these delicious recipes!

Grilled Coconut Chicken or Ayam Panggang
Serving size: 4-6

4 lbs whole chicken cut into pieces
4 galangal peeled, chopped & ground
10 dried chilies or more to taste; chopped & ground
1 t white peppercorns ground
1 c onion roughly chopped
5 cloves garlic peeled
4 T ginger peeled & chopped
1 T turmeric powder
4 T canola oil
10 kaffir lime leaves
salt to taste
sugar to taste
1 c coconut milk

Cut the whole chicken into 20 or so pieces and set aside.
Grind the chopped galangal, dried chilies and white peppercorns in a coffee grinder until finely ground.
Place ground ingredients, onion, garlic, ginger and turmeric powder in a food processor and puree.
Heat a stockpot or wok on medium high until hot. Add oil, coat the bottom of the pot or wok, add the spice paste and fry, stirring often, until caramelized and fragrant.
Add the chicken pieces and fry, turning the pieces over, until browned. Add the coconut milk, lower heat and simmer for about 20 mintues, uncovered.
Add kaffir lime leaves and season with salt and sugar to taste. At this point, either simmer until the chicken pieces are cooked through or grill in a preheated grill until done. Serve immediately.
Chicken, Shrimp & Fruit Salad
Serving size: 6

4 oz chicken breast poached in salted water & shredded
4 oz shrimp poached in salted water & diced
1 large Granny Smith apple cored & diced, placed in salted water
1 mango peeled, seeded & diced
1 c red grapes halved
1 c green grapes halved
1 orange or grapefruit peeled, segments cut into thirds
4 T lime juice
1 t chili sauce or more to taste
1 t salt or more to taste
2 T cilantro leaves for garnish
4 T fried shallot for garnish
2 T fried sliced garlic for garnish

Place chicken, shrimp and fruit in a large bowl and toss with the lime juice, chili sauce and salt. Garnish with cilantro leaves, fried shallot and garlic and serve.b

Comments are closed.