You will need
1 fresh free range chicken
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 tin (400 g) coconut cream or milk
1 x 125 g Ina Paarman’s Coriander Pesto (Reserve 1 T if making papaya sambal)
2 chillies red or green, finely sliced on the diagonal
3 T (45 ml) fish sauce
handful of fresh coriander
1 red chilli, seeded and cut into very fine strips
2 lemon leaves, cut into hair fine strips
If strapped for time, use a grilled supermarket chicken. Make a stock in the microwave with the bones, ¼ cup of water, 1 t Chicken Stock Powder and the watery coconut milk. Cook on high for 8 minutes.
Adjust the oven rack to one slot below the middle. Preheat the oven to 180°C.
Slice deeply into the breasts and thighs of chicken. Season the chicken inside and out with a mixture of Green Onion Seasoning and dry Chicken Stock Powder.
Place on a rack over a roasting pan with 2 cups of water in the bottom of the pan.
Roast over this ‘water bath’ for 1¼ hours. Leave to cool. Remove skin and bones and shred the meat into long thin strips. Place coconut cream on the work surface, upside down. Open the tin. Pour off the watery milk and use it to make a stock together with chicken bones. (Reserve the thicker creamy solids to stir-fry the chicken).
Pour excess fat from the pan. Place bones back in the pan. Add ½ cup of water as well as the watery part of the coconut milk. Put the roasting pan with bones etc. on the stove and boil for 8-10 minutes while scraping up the browning.
Spoon the thick coconut cream into a wok or hot frying pan. Boil over high heat until the coconut cream is reduced by half. Add the shredded chicken. Cook, while stirring for 2 minutes. Add the Coriander Pesto, chilli, fish sauce and strained stock from the roasting pan. Warm through.
Taste for seasoning and add a handful of fresh coriander leaves. Garnish with finely sliced chilli and lemon leaves. Serve with Basmati rice.