Ayam pansuh is Sarawakian specialty specifically more common among the natives. Traditionally, ayam pansuh is prepared by cooking a chicken with minimal amount of water in a bamboo stuffed with tapioca shoot, which later will set upon on open fire. Employing this method of cooking, free range, local breed chicken which normally have tough and chewy meat will tenderize under steam pressure that accumulate and circulate within the bamboo. In city, where luxury of open fire and bamboo is out of equation, ones still can mimic the taste, aroma and texture of traditionally prepared ayam pansuh using conventional slow cooker or cooking it in a heavy bottomed pot under low heat for longer duration. In any methods, the trick behind is to cook the chicken with minimal amount of water without it getting burned.
Cooking chicken with minimal amount of water also posed problem in which during cooking process, water tends to seep out of chicken especially the part that is not in contact with water leaving the end result less succulent. However, parts in which there are plenty skin covering such as the drumsticks and wings rarely have this problem as the skin act as container that prevent water to excessively seep out of the flesh. After knowing the tricks behind, anyone can fools their guests into believing that one has prepared ayam pansuh which in actuality, just employing new method of cooking that gives similar taste, texture and aroma of traditionally prepared ayam pansuh.
Ingredients (serving size: 3-4 people)
- half kg of chicken wings
- 10-15 pieces of tapioca shoots, hand squeeze until almost shredded
- one stick of lemon grass, crushed
- 2-3 cm ginger, crushed
- half a cup of water
- salt and seasoning
Methods
- Clean chicken wings thoroughly and cut into two at the first joint line.
- Add chicken, tapioca shoot, lemongrass, ginger and water into a wok. Cook at medium heat until steam starts to appear. Add salt and seasoning accordingly and stir so that it is evenly distributed.
- When the outer of meats seem to be cook, transfer to slow cooker or heavy bottomed pot (I'm using clay pot) Close the lead and cook under low heat. Let it simmer for about one to one and half hour.
- Occasionally check and stir so that the meat evenly cook. Add water when it is too low. You know it is ready when the aroma wafted across your kitchen.
