Chicken Fried Oysters with Galangal Coconut Soup

By Marcus Samuelsson |

The theme of Week 3′s episode of the Taste was “Happy Holidays.”I decided the best way to approach the challenge was to teach my team a recipe that featured festive fowl and flavors.  Check back next week for more recipes, and keep rooting for #TeamMarcus.



Skin from 1 leg of chicken, blanched

2 tablespoons cornmeal

2 teaspoons berbere

1 teaspoon salt

1 teaspoon tomato powder



2 cups chicken stock

½ cup coconut milk

 ½ cup coconut cream

Pinch of salt

1 teaspoon palm sugar

2 stalks lemongrass, trimmed

3 red shallots, peeled

1 ounce cilantro

1 ½ ounces shallots, sliced

2 bird’s eye chilies

1 ½ ounces galangal kaffir lime leaves

2-3 tablespoons fish sauce

1 tablespoon lime juice


For the Oysters:

In a hot cast iron skillet crisp chicken skin over medium-low heat. Putting pressure on the skin, cook for 3 minutes on each side.

Crumble the skin and place into spice grinder with cornmeal, berbere, salt and tomato powder. Grind until fine.

Heat oil in a deep pan until 350°F.

Trim the oysters, removing the top and the muscle.

Coat the oysters with the ground mixture and place in fryer until golden brown, about 1 minute. Set aside.

For the Soup:

In a pot combine chicken stock, coconut milk and cream. Bring to a boil then add salt and sugar.

Using a pestle and motar bruise lemongrass, shallots and cilantro. Then add to boiling stock with galangal and lime leaves.

Let simmer for a few minutes then turn down heat and continue to simmer for 15 minutes. Stir in fish sauce and lime juice. Using a metal sieve strain the soup into a new pot.


Place shelled oysters into the warm soup. Ladle soup and top with cilantro and finely cut scallions.