2 whole coriander (cilantro) plants (roots, stalks and leaves)
1 tsp whole white or black peppercorns
1 cm ginger, peeled
3 garlic cloves, peeled and roughly chopped
1 large green chilli (optional)
1 red bird's eye chilli (optional)
2 Tbs vegetable oil
400g boneless, skinless chicken thighs, cut into 5 cm thick pieces
1 Tbs oyster sauce
1 Tbs fish sauce
1 Tbs kecap manis
1 tsp sugar
5 medium spring onions, cut into 5 cm lengths
1 tsp cornflour mixed with 1/4 cup cold water
Lime wedges, to serve
Combine the coriander roots and stalks (reserving the leaves), peppercorns, ginger, garlic and chillies, if using, in a mortar and pound to a coarse paste.
Heat a wok over a high heat and add the oil. Fry the chicken until lightly browned, then add the coriander paste and toss to coat.
Add the oyster sauce, fish sauce, kecap manis, sugar and sprin onion and toss for 1–2 minutes until fragrant and the chicken is cooked through.
Add a little of the cornflour slurry, tossing until the sauce thickens. Serve with the coriander leaves and wedges of lime.
Tip:
This dish would also be delicious made a little soupier with the addition of coconut. Try a variation by adding about 200 mL (7 fl oz) coconut milk along with the sauces.
Credits: 7 Days of Dinner by Adam Liaw, Hardie Grant Books, RRP $45
Photo Credits: Photography by Steve Brown
