Steamed Chicken Cups

Name: Steamed Chicken Cups
Yield: makes 4 servings
Ingredients: 3 garlic cloves, peeled; 6 fresh cilantro sprigs, leaves and stems separated; 1 teaspoon black pepper; 1 pound ground chicken; 1/2 pound ground pork; 1 tablespoon palm sugar (page 9) or brown sugar; 2 tablespoons coconut milk, homemade (page 584) or canned, plus a drizzle for garnish; 2 tablespoons nam pla; 2 eggs, beaten

December 14, 2011

Steamed dishes are not common even in Thailand (most Thai dishes are stewed or stir-fried). But this is a lovely, mild, sweet dish I had at an upscale restaurant in Bangkok; I thought it was an innovation, but it turns out to be quite traditional. You can prepare the mixture ahead of time, cover, and refrigerate the ramekins until you are ready to steam them. Serve it with rice and a salad or vegetable dish. To make ground chicken yourself, cut boneless, skinless breasts or thighs into chunks and put them in a food processor; pulse until ground, being careful not to overprocess. You can use turkey or pork in place of the chicken if you like. Information on Thai fish sauce (nam pla) is on page 500.

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