Cambodian Amok Chicken – An Exquisite Steamed Fish-Paste Dish for Your Next Snack Time

Allergens

Fish (from shrimp paste), Coconut, Soy (if using soy sauce as a substitute for salt)

Ingredients

• 1. 2 lbs boneless, skinless chicken breasts, cut into 1
• inch cubes 2. 4 cups coconut milk 3. 2 large shallots, thinly sliced 4. 1 tbsp grated galangal 5. 1 tbsp minced lemongrass 6. 2 tsp shrimp paste 7. 1 tsp turmeric powder 8. Salt and pepper, to taste 9. 8
• 10 fresh bird's eye chilies, finely chopped (adjust to desired spice level) 10. 1 cup unsweetened coconut flakes 11. 4 large banana leaves, fresh or frozen

Instructions

1. In a food processor, blend shallots, galangal, lemongrass, shrimp paste, turmeric powder, and half of the bird's eye chilies until smooth. Set aside.
2. In a large pot, combine chicken, coconut milk, and blended spice mixture. Season with salt and pepper to taste. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes or until chicken is cooked through.
3. While the chicken is cooking, soak banana leaves in warm water to soften them if using fresh leaves. Prepare individual aluminum foil molds for steaming (or use a bamboo steamer).
4. Remove pot from heat and stir in coconut flakes. Let the mixture cool slightly.
5. Ladle chicken mixture onto banana leaves or into prepared molds, leaving space at the top for steam to circulate during cooking. Fold the edges of the leaves over the top of each portion and secure with toothpicks if using leaves.
6. Place wrapped portions in a steamer basket or on a rack over boiling water, and steam for 15 20 minutes or until the leaves are slightly wilted and the filling is heated through.
7. Carefully remove from heat and let sit for 5 minutes before unwrapping and serving. Garnish with remaining bird's eye chilies for added spice, if desired.

Chef’s Insight

The key to this dish is balancing the flavors; don't be afraid to adjust seasonings to your taste.

Notes

Be sure to use fresh ingredients for the best flavor.