Poulet Pochani Recipe

Name: Poulet Pochani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons fresh ginger, peeled and coarsely chopped; 1/4 cup water; 1 1/2 pounds boneless chicken breast, cut on the diagonal into 1/4-inch thick slices; 2 tablespoons coriander seeds; 1 1/2 tablespoons fennel seeds; 1 tablespoon galangal, peeled and coarsely chopped; 3 dried New Mexico chiles, soaked, seeded and deveined; 4 cloves garlic, coarsely chopped; 2 large shallots coarsely chopped; 2 teaspoons shrimp paste; 1/2 cup water; 3 tablespoons oil, soybean or other vegetable; 2 cups coconut milk; 1 teaspoon salt; 2 tablespoons sugar; 1 tablespoon fish sauce; 1/2 pound green beans trimmed, quickly blanched and halved; 1 1/2 teaspoons hot chile flakes

Servings: persons

4 tablespoons fresh ginger, peeled and coarsely chopped
1/4 cup water
1 1/2 pounds boneless chicken breast, cut on the diagonal into 1/4-inch thick slices
2 tablespoons coriander seeds
1 1/2 tablespoons fennel seeds
1 tablespoon galangal, peeled and coarsely chopped
3 dried New Mexico chiles, soaked, seeded and deveined
4 cloves garlic, coarsely chopped
2 large shallots coarsely chopped
2 teaspoons shrimp paste
1/2 cup water
3 tablespoons oil, soybean or other vegetable
2 cups coconut milk
1 teaspoon salt
2 tablespoons sugar
1 tablespoon fish sauce
1/2 pound green beans trimmed, quickly blanched and halved
1 1/2 teaspoons hot chile flakes

1
For the Marinade: In a blender, combine the ginger with the water and blend until smooth, add a little more water as needed to blend.
2
Strain the mixture through a fine strainer to extract the ginger juice and discard the rest.
3
Marinate the chicken with the juice and place in the refrigerator.
4
For the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
5
Heat oil in large saute pan or small wok over medium high heat.
6
Add paste and stir to render for about 20 seconds.
7
Add coconut milk, salt, sugar, and fish sauce and stir to cook for 2 minutes.
8
Add sliced chicken and stir to mix well and cook for 2 minutes longer.
9
Add the green beans and hot chili-flakes and cook until the chicken is thoroughly cooked.
10
Serve with steamed jasmine rice.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons fresh ginger, peeled and coarsely chopped, 1/4 cup water, 1 1/2 pounds boneless chicken breast, cut on the diagonal into 1/4-inch thick slices, 2 tablespoons coriander seeds, and more.

Yes, Poulet Pochani falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poulet Pochani

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