Steamed Chicken Cups

Name: Steamed Chicken Cups
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

9 ingredients

9 steps

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

Directions

1

Put at least 2 inches of water in the bottom of a steamer.
2

Put the garlic, cilantro stems, and pepper into a food processor and process until the garlic is pasty and the cilantro finely minced.
3

By hand, mix with the chicken, pork, sugar, coconut milk, nam pla, and 1 egg.
4

Spoon and press down the mixture into 1/2-cup ceramic ramekins or small heatproof paper cups, like the aluminum-lined ones you might use for cupcakes.
5

Brush the remaining egg on top and place the ramekins in the steamer.
6

Cover and cook until the mixture is firm, 15 to 20 minutes.
7

Remove from the heat and cool slightly.
8

Invert the ramekins onto plates and tap gently to release the steamed chicken.
9

Drizzle with a little coconut milk, garnish with the reserved cilantro leaves, and serve.