Dave's Samoan Chicken Pulao
Mum's sister, Barbara, married a Samoan and his contribution to family get-togethers was most often a large pot of tsapasui, Samoan Chop Suey. I learned from him how to make this and it still features regularly on the menu. This recipe is an adaptation of its basic flavouring to a pulao format.
You will need (for four people)
- approx 800g chicken breast, split and then sliced crosswise about 1cm thick.
- 1 tablespoon grated root ginger
- 1 generous teaspoon garlic paste
- 2 tablespoons dark soy sauce
- 1-2 tablespoons peanut oil
- 1 round dessertspoon peanut butter
- 1/2 teaspoon salt or to taste
- A little water as needed to prevent sticking or burning
- 2 cup basmati rice
- 10 g ghee or peanut oil (Ordinary cooking oil will do at a pinch)
- 3.5 cups boiling water
Combine frst eight ingredients in a medium hot pan, and cook until chicken is almost cooked through.
If you have a cast iron lidded pot suitable for both oven or oven top, place rice, salt and oil in the bottom of the pot on a medium hot element and cook until rice begins to turn opaque. Add the meat mixture and stir to combine. Add the boiling water, put the lid on, and transfer it to an oven pre-heated to 180C for approximately 40 minutes.
If you don't have such a pan, cook the rice, salt and oil in a separate pan, transfer to a lidded large casserole dish along with the meat mixture and proceed as above.
If you like, you can add a chopped onion to the initial meat mixture.
Serve with cooked vegetables in season
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