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Coconut Chicken Bowl

Learn how to make Coconut Chicken Bowl with Philips Kitchen Appliances. Share with your friends and family!

Ingredients

  • Bread 1 (7 diameter)
  • Chicken Fillet 200g (Cut Into Thick Strips)
  • Mini Corn 50g (Cut Into Portions)
  • Button Mushrooms 6 (Halved)
  • Coconut Milk 1 cup
  • Boiling Water 1/2 cup
  • Fish Sauce 1 tsp
  • Lime Juice 1 tsp
  • Seasoning:
  • Sesame Oil 1 tsp
  • Oil 2 tbsp
  • Galangal 1 tbsp (Chopped)
  • Lemon Grass 1 stalk (Lower Half)
  • Kaffir Lime Leaves 3-4 (Torn Into Pieces)
  • Coriander 2 tbsp (Chopped)
  • Chili 1/2 (Chopped)
  • Salt, Pepper

Directions

  • 1. Cut the top part of the bread as lid and hollow the bread.
  • 2. Toast the bread slightly by placing it in the basket and Airfry at 180oC for 5 minutes. Then place the bread in a large shallow dish.
  • 3. Mix chicken fillet, mini corns, button mushroom, and with all other ingredients in the baking tray. Airfry at 200oC for 4 minutes. Give stirs midway. Add in coconut milk and boiling water and continue Airfryer for 5 minutes or until the contents are well cooked.
  • 4. Pour the contents into the bread. Add in a few drops of fish sauce and lime juice.
Coconut Chicken Bowl

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