A traditionally-cooked dish of Iban origins, manok pansoh is essentially chicken pieces grilled in bamboo shoots, a method of cooking which infuses the meat with a flavour that is both distinctly aromatic and delicious. This particular recipe favours palm oil, a perfect accompaniment to a truly Malaysian favourite.
- 1 kg chicken, cut into small pieces
- 250 g shallots
- 100 g ginger
- 150 g Iemongrass
- 100 g ginger flower
- 40 g tapioca leaves
- 1 stick bamboo log
- 10 g white pepper powder
- 20 g salt
- 70 ml palm oil
- Half-cook cut chicken over the grill until it is light brown in colour. Blend together peeled shallots, ginger, lemongrass, and ginger flower. Mix blended ingredients with half-grilled chicken, then add salt and palm oil. Marinate for 30 minutes.
- Place chicken pieces in cleaned bamboo log, then cover with tapioca leaves. Grill the log over charcoal for about 45 minutes.
- Serve immediately with steamed rice.