Steamed Chicken Cups

• 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

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.

garlic, cilantro sprigs, black pepper, chicken, ground pork, palm sugar, coconut milk, eggs

Taken from www.epicurious.com/recipes/food/views/steamed-chicken-cups-386445 (may not work)