INGREDIENTS:
| 2 pounds chicken fryer, cut up 1 tbsp. canola oil 4 garlic cloves, crushed 1 tbsp. grated ginger 1 onion, sliced 1 tbsp. patis 2 whole squashes each (large enough to hold 1 pound chicken pieces) | 1 stalk lemon grass, cut into 2” strips 1 tsp. salt 1 tsp. sugar 1/2 tsp. ground pepper 2 medium potatoes, quartered 1/4 cup think coconut milk 2 tbsp. minced green onions. |
DIRECTION:
- Heat oil in saucepan, sauté garlic, onion, ginger, and patis.
- Add chicken, cook for 10 minutes, stirring over medium heat; cover, and lower heat, and cook for another 10 minutes.
- Prepare squashes: Cut off tops to form lids. Scoop out seeds and fibers and discard. Notch or zigzag lids to fit better.
- Arrange chicken, potatoes, and lemon grass in bottom inside of squashes. Season with salt, pepper and sugar.
- Place squashes in roaster pan, bake 1-1/2 hours at 350ºF. During last 30 minutes, remove lid, stir in coconut milk.
- Test if squash is tender, if not, cook longer until tender. Before serving, sprinkle minced green onions on chicken.
Preparation and cooking time: 2 hours and 15 minutes
Serves: 4 – 6
