August 5, 2011
When I was pregnant with my son, an older Indian neighbor gave me this recipe. It is believed that a mother after giving birth is significantly weak during the labor process where a great deal of blood is lost. Thus, besides having to eat nourishing foods, rest is crucial to a speedy and healthy recovery for the mother. Hence, this is one of the recipes that she recommends and to this day, I sometimes cook it as a regular dish.
Ingredients: (serve 2)
4-5 pieces of skinless chicken thigh meat (or 1 small organic chicken)
10 shallots, peeled
4-5 stalks lemon grass, cut into 2-inch
8 fresh turmeric or 2 Tbsp. tumeric powder
10 peppercorns, crushed
1 tsp. sugar
Salt to taste
Oil for cooking
1. Cut chicken into serving portions and wipe dry with paper towels. Season with some salt and pepper and set aside.
2. Pound or blend lemon grass, shallots, and peppercorns into a fine paste. Add sugar and season chicken pieces. Wrap in plastic paper and leave it in the refrigerator for about 4-6 hours or overnight.
3. Heat oil in a frying pan over medium heat and fry on both sides until crispy and cooked inside. You can also grill or bake in the oven if you prefer.