Monsoon Chicken
Source
Glenn Chu
Summary
| Yield | |
|---|---|
| Source | Glenn Chu |
| Prep time | 5 minutes |
Description
After I returned from a trip to Shanghai, I created this dish to satisfy my craving for spicy food. Be forewarned, the flavors are addicting. My wife, Barbara, asks me to cook this dish almost every night when I’m home. To make preparation easier and faster, I always make a large batch, then divide it into smaller portions sealed in plastic bags, and keep them in the freezer until I need them.
Ingredients
| 2 | skinless, boneless chicken breast halves (about 8 ounces each), cut into 1/2-inch-thick slices | |
| 0.5 | c | minced shallots |
| 0.5 | c | coconut milk |
| 0.25 | c | chopped fresh cilantro |
| 1 | T | minced galangal or fresh ginger |
| 3 | t | minced garlic |
| 0.5 | t | minced kaffir lime leaf (about 2 leaves) |
| 0.5 | c | chili olive oil or olive oil |
| 10 | dried red chilies | |
| 0.5 | t | szechwan peppercorns (optional) |
| 1 | pn | kosher salt |
| 4 | t | soy sauce (kikkoman) |
| 2 | t | sesame oil |
Instructions
To make the marinade: In a large, resealable, plastic bag, mix together chicken, shallots, coconut milk, cilantro, galangal or ginger, garlic and lime leaf. Refrigerate at least two hours or overnight.
In a large sauté pan, heat 1/2 cup Chili Olive Oil over high heat. Add chicken mixture, arranging the chicken so that every piece touches the bottom of the pan; add garlic, chilies, Szechwan peppercorns and salt. Cook until chicken is golden brown on one side, 2 to 3 minutes. Turn the chicken and add the soy sauce and cook, stirring occasionally, until soy sauce is slightly reduced, 1 1/2 to 2 minutes. Add sesame oil and stir; remove from heat.
