Entree: Malaysia – Sarawak – Manok Pansoh (Bamboo-steamed chicken cooked with local herbs and tapioca leaves)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 8 shallots, thinly sliced
- 4 cloves garlic, crushed
- 2 stalks lemongrass, bruised and cut into 3 in (8 cm) pieces
- 1 tbsp (15 g) fresh turmeric, grated (or 1 tsp ground turmeric)
- 1 tbsp (15 g) fresh galangal, grated (or 1 tsp ground galangal)
- 1 tsp (5 g) ground black pepper
- 1 tbsp (18 g) salt, or to taste
- 1 tsp (4 g) palm sugar or brown sugar
- 2 cups (60 g) tapioca (cassava) leaves, coarsely chopped
- 6–8 long red chilies, slit (optional)
- 4 sections of bamboo, 6–8 in (15–20 cm) each, cleaned and dried, or heavy-duty aluminum foil for oven method
- 2 tbsp (30 ml) water or a little chicken broth for the marinade
- 1 tbsp (15 ml) lime juice, to finish

Instructions

1. Combine vegetable oil, shallots, garlic, bruised lemongrass (reserve pieces for stuffing), grated turmeric, grated galangal, black pepper, salt, sugar, and 2 tbsp (30 ml) water in a bowl to make a paste.
2. Rub the paste all over the chicken pieces; toss to coat thoroughly. Marinate at least 30 minutes, preferably 2 hours in the refrigerator.
3. If using bamboo, place a small bundle of chipped tapioca leaves and a piece of bruised lemongrass in the bottom of each bamboo section to form a bed. If using foil, make a double layer and create the same leaf/lemongrass bed in the center.
4. Layer a portion of the chopped tapioca leaves in the bamboo or on the foil, place the marinated chicken pieces on top, tuck additional lemongrass and sliced chilies among the pieces, and cover with more tapioca leaves.
5. Seal the bamboo with its natural node or wrap the foil tightly to form a closed packet. For bamboo, crimp the open end; for foil, fold several times to seal.
6. Cook packets over hot coals or a grill for 45–60 minutes, turning occasionally to prevent burning, until chicken is cooked through and tender. For oven method, place packets on a baking sheet and roast at 375°F (190°C) for 50–60 minutes.
7. Carefully open one packet (steam will escape). Check seasoning and transfer chicken to a serving plate; squeeze lime juice over the top.
8. Serve hot with plain rice or traditional local staples; discard large lemongrass stems before eating.