Anna Sulan Masing makes Sarawak White Chicken

<p>Anna Sulan Masing, host of Whetstone Radio's <a href="https://podcasts.apple.com/us/podcast/taste-of-place/id1642603151">Taste of Place</a> podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipe</p><p><strong>Recipe</strong></p><ol><li>Marinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperature</li><li>Blitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly chopped</li><li>Toast 1tsp of black peppercorns, and 1 tsp of white peppercorns - choose any good quality peppercorns. This is done on a very low heat, without oil until fragrant. Then, grind it into a fine powder ideally in a mortar & pestle</li><li>In a medium sized saucepan slowly get 3 tbsp of oil warm, then add in the pepper powder and the spice paste. Fry off until the oil splits - no longer than 10mins</li><li>Add in the chicken, 450g (1lb) of roughly chopped tomatoes, 300mls of water, 5 laksa leaves (or a bunch of mint) with stalks. Bring to boil then let simmer for 20min. Keep an eye on it and stirr at regular intervals.</li><li>Add in 100mls of coconut milk, stir and cook for another 5mins</li><li>Serve with rice!</li></ol><p>Is there a recipe you'd like to hear us make? Tell us all about it at <a href="mailto:podcasts@food52.com">podcasts@food52.com</a>!</p><p><i>Lobby Time </i>Kevin MacLeod (incompetech.com)<br />Licensed under Creative Commons: By Attribution 3.0<br />http://creativecommons.org/licenses/by/3.0/</p>