date:Sep 06, 2013
hoisin sauce
1 1/2 tbs fish sauce
140g (1 cup) roasted unsalted peanuts
1 tbs grated palm sugar
1 lime, juiced
Method
1. To cook chicken, place coconut on a work surface. Using the heel of a cleaver, make a 5cm hole in top. Pour coconut water into a small frying pan. Crack coconut open. Scoop out flesh, finely chop, then reserve. Add chicken and lemongrass to pan with enough tap water to just cover. Bring to a simmer over high heat, reduce heat to low, then cook for 10 minutes. Remove from he