Her pansuh

I grow to acquire the taste of pansuh, our tribal dish. I started to taste pansuh when I was in Kapit. It was pork pansuh then. It was rather strong in taste, very gingery, herbal in taste. They added some tuak in it as I remember but I tasted pansuh without wine along the way. 

Then I tasted chicken pansuh which I prefer more. Not hard to find as few Dayak cafes and restaurants opened up in Kuching. I even bought a home based catering for pansuh during MCO. However I had never cook it at home. 

And my mil knowing that I like pansuh so she went to cook it one weekend. That morning we went to wet market to search for bunga kantan (torch flower), and we found from one Iban seller. Once home, mil seasoned the chicken with salt, pepper and red wine and added in ginger, garlic and torch flower to the claypot. No, we didn't used bamboo stalk as traditional way of cooking it. Claypot was the utensil we used to cook pansuh. 

Ingredients:

Half chicken, chopped into biteable size

3 Torch flower / torch ginger, cut into smaller length 

Salt and pepper for seasoning

Slices of ginger

Few garlic cloves, mince

Dashes of red wine (optional)

Water

Methods:

1. Season the chicken in claypot with salt, pepper, ginger, garlic, wine and torch flower. Leave for an hour. 

2. Heat up the claypot. Once boiling, turn in small fire and let it simmer. Cover the lid.

3. If you like more gravy, add in some water. Let it simmer and turn off the heat when chicken is cooked.