Coconut Chicken Drum Sticks

Page 15

Cuisine: Vietnamese | Course Type: Main Courses

(1 review)

Tags: chicken braise chicken braise coconut juice kaffir lime

Recipe Review

Nice, but I actually wasn't able to taste any of the ingredients other than the chicken, except for perhaps the kaffir lime leaves, which I had used instead of some of the bay leaves*. It was a bit of a pity of the coconut juice, which is relatively expensive for an ingredient you don't even taste.

Served with with Chilled Cucumber Salad and Soy-Dipped Radish Salad.


*) I used kaffir instead of bay leaves as I suspected that the recipes calls for bay leaves only because they are more readily available than kaffir lime leaves - the book was published in 1999 in the United States by a Taiwanese publisher. I'm still not yet entirely convinced that kaffir lime leaves aren't the more authentic choice, especially as the some of the other recipes in this book are more adapted to a Western palate than I would have wished.

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