date:Sep 06, 2013
at. Set aside for 10 minutes (the residual heat of the water will finish cooking chicken).
2. Meanwhile, to make sauce, heat oil in a small saucepan over medium heat. Add eschalot, garlic and chilli, and cook, stirring, for 3 minutes or until soft. Add spices and stir for 1 minute or until fragrant. Stir in stock, coconut milk and hoisin and fish sauces, then bring to a simmer. Reduce heat to low and cook for 10 minutes or until slightly reduced.
3. Process peanuts and palm sugar in a food pro