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01h

6 Servings

Chicken Xinxim

Ingredients

List

  • 1 cold chicken
  • Salt and black pepper to taste
  • 2 chopped onions
  • 4 crushed garlic cloves
  • 1 tablespoon of crushed dry shrimp
  • 1 tablespoon of grated ginger
  • 1 tablespoon of roasted peanuts
  • 1 tablespoon of crushed cashew nuts
  • 3/4 cup (tea) or (180 ml) coconut milk
  • 1/4 cup (tea) or (60 ml) of palm oil
  • 3 tablespoons of olive oil
  • 100 g filo pastry cut into strips
  • 150 g of shitake or shimeji mushroom
  • 1 tablespoon chopped coriander
  • You will also need a metal rim

Preparation

Mode

  1. Bone the chicken, cut into four pieces and season with salt and pepper.
  2. Reserve in the refrigerator.
  3. With the bones prepare a broth with 1 liter of water, 1 onion in pieces, 1 carrot and 2 stalks of celery.
  4. Boil over low heat for 30 minutes.
  5. In a blender, blend 1 onion, half the garlic, dried shrimp, ginger, peanuts and cashews with 1/2 cup of coconut milk until pureed.
  6. Put this mixture on fire and bring it to a boil.
  7. Put the remaining coconut milk and palm oil and add some of the prepared chicken broth.
  8. Heat the oven to 180ºC.In the skillet, brown the reserved chicken pieces in half the oil.
  9. In a greased pan, place the metal ring coated with the strips of filo pastry and bake until golden.
  10. In another pan, add the onion, garlic and remaining oil and saute until golden brown.
  11. Add the chopped mushroom and cook until tender.
  12. On a plate, place two pieces of chicken and the filo pastry ring and fill with the sautéed mushroom.
  13. Serve with the sauce separately or under the chicken pieces.
  14. If desired, serve with sautéed dried shrimp and, for garnish, mushrooms shaped in the shape of a mushroom (use a small knife) cooked and then sautéed quickly in butter.
  15. Preparation Time: 1h
  16. Makes 6 servings