Ingredients
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oil30g
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fresh ginger, cut in pieces20g
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garlic clove20g
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onion, cut in pieces150g
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chicken leg, cut in pieces (5 cm)800g
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white peppercorns1tablespoon
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oconut cream200g
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chicken broth150g
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potatoes, peeled, cut in pieces200g
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turmeric powder2teaspoon
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chilli leaves20
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fish sauce20g
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red bird's eye chillies, thinly sliced, to serve5g
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green chillies, thinly sliced, to serve10g
Preparation
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step 1
Place ginger and garlic clove into mixing bowl.
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step 2
Press control knob and chop 8 sec/speed 6. Scrape down sides of mixing bowl with scraper.
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step 3
Add onion and oil into mixing bowl.
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step 4
Press control knob and saute 5 mins/120°C/speed 1.
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step 5
Add chicken leg, white peppercorn, chicken broth and potatoes into mixing bowl.
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step 6
Press control knob and cook 15 mins/100°C/reverse speed 1.5.
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step 7
Add coconut cream, turmeric powder, chilli leaves and fish sauce into mixing bowlr.
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step 8
Press control knob and stew 10 mins/95°C/reverse speed 1.5.
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step 9
Transfer into a serving bowl, sprinkle red chillies and green chillies, and serve with rice.