Succulent Cambodian Chicken Amok Steamed in Banana Leaves – A Culinary Adventure for the Discerning Palate

Allergens

None

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into bite
• sized pieces
• 1 cup coconut milk
• 3 ripe bananas, peeled and halved lengthwise
• 6 fresh kaffir lime leaves, chopped
• 4 shallots, finely chopped
• 2 cloves garlic, minced
• 1 stalk lemongrass, white part only, thinly sliced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon galangal, grated
• 1 teaspoon salt
• 1/4 cup fish sauce
• 1/2 cup water chestnuts, chopped
• 1/4 cup roasted peanuts, crushed
• 1/4 cup cilantro, finely chopped
• 1 tablespoon vegetable oil

Instructions

1. In a large bowl, combine chicken pieces, coconut milk, shallots, garlic, lemongrass, ginger, galangal, salt, and fish sauce. Mix well and let marinate for at least 30 minutes in the refrigerator.
2. Preheat your steamer to medium high heat. Prepare banana leaves by washing them thoroughly and cutting them into 8 inch squares. You will need two leaves per serving.
3. Remove chicken mixture from the refrigerator and stir in water chestnuts and half of the chopped cilantro. Set aside.
4. Place a banana leaf square on a flat surface, shiny side down. Fold the leaf to create a shallow bowl shape, with the pointy ends facing towards each other.
5. Evenly distribute the chicken mixture into the center of each banana leaf bowl, avoiding the edges.
6. Gently fold the sides of the banana leaf over the filling, creating a tight seal around the edges. Twist the top end of the leaf to close the parcel, then tie it with kitchen twine.
7. Place the wrapped chicken parcels into the steamer basket and steam for 15 20 minutes or until the chicken is cooked through and tender.
8. Carefully remove the steamed banana leaf parcels from the steamer and set aside to rest for a few minutes.
9. In a small pan, heat the vegetable oil over medium heat. Add the remaining chopped cilantro and roasted peanuts, stirring occasionally until fragrant, about 2 3 minutes. Remove from heat.
10. Plate the steamed chicken amok parcels on individual plates, open the leaves to reveal the aromatic filling, and drizzle with the warm cilantro peanut garnish.

Chef’s Insight

The use of banana leaves not only adds to the traditional Cambodian flavor but also imparts a subtle smoky taste to the dish.

Notes

Ensure that the banana leaves are food-grade and free from any chemicals or contaminants.