- 300 gram chicken thighs
- 80 gram shredded coconut
- 30 ml ketjap
- 2 garlic cloves
- 1 lemongrass
- half a red chili pepper
- teaspoon of Chinese five spice (store-bought or make your own)
- tablespoon sesame oil
- 1 large pak choi
- 1 cup of rice, we’ve used yellow rice
Kitchen equipment needed
- Cutting board & chef’s knife
- Medium-sized pan
- Large saute pan or wok
- Baking tray lined with parchment paper
- Large bowl
Preparation — 20 minutes + waiting time
Finely CHOP the garlic cloves and set half of it aside. MIX ketjap, the other half of garlic and half a teaspoon of Chinese five spice powder. CUT the chicken thighs in large pieces and place them into the marinade. Make sure all the pieces are covered well and set aside for at least one hour. The longer you’ll wait, the better it will be.
PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.
FILL the medium-sized pan with water and bring to a boil. CHOP half of a red chili pepper in small pieces, add it to the boiling water along with the other half of the chopped garlic, lemongrass in large pieces and some salt. BOIL the rice, how long this will take depends on the type of rice you’re using.
Finishing the oven-baked coconut chicken thighs — 20 minutes
ADD the shredded coconut to a small bowl and roll the chicken pieces in it until they’re all fully coated. PLACE them on the baking tray lined with parchment paper and bake them in the oven for about 15 minutes.
CUT the pak choi in large pieces and heat a little bit of oil in the wok or large saute pan. ADD the pak choi along with half of the Chinese five spice and sesame oil and cook them for about 2 minutes. Season with pepper and salt.
DRAIN the rice and remove the lemongrass pieces. DIVIDE over 2 plates, along with the baked pak choi and coconut chicken pieces, what a great combo!