Basil Chicken

Name: Basil Chicken
Ingredients: 4 dried Chinese black mushrooms; 1 pound boneless chicken breast or thighs; 5 candle nuts soaked in water for 10 minutes, or skinless almonds; 5 stalks fresh lemon grass, trimmed and sliced; 4 shallots (walnut-size) or 1 medium onion, peeled and sliced; 6 cloves garlic, peeled and sliced; 5 red Serrano chilies, trimmed; Roots and stems from 1/2 bunch fresh coriander; 1 teaspoon turmeric powder; 4 tablespoons corn oil; 1/4 cup cooked carrots, cut into 1/4-inch cubes; 1 13 1/2-ounce can unsweetened coconut milk, shaken well; 1/2 onion, cut into 1/4-inch slices; 1/4 cup peas; 1/2 cup bamboo-shoot strips, blanched in boiling water; 3 tablespoons sugar; 1 teaspoon salt; Juice of 1 lemon; 13 cup fresh basil leaves; 1 fresh red jalapeno chili, sliced lengthwise

20 ingredients

17 steps

Ingredients

4 dried Chinese black mushrooms
1 pound boneless chicken breast or thighs
5 candle nuts soaked in water for 10 minutes, or skinless almonds
5 stalks fresh lemon grass, trimmed and sliced
4 shallots (walnut-size) or 1 medium onion, peeled and sliced
6 cloves garlic, peeled and sliced
5 red Serrano chilies, trimmed
Roots and stems from 1/2 bunch fresh coriander
1 teaspoon turmeric powder
4 tablespoons corn oil
1/4 cup cooked carrots, cut into 1/4-inch cubes
1 13 1/2-ounce can unsweetened coconut milk, shaken well
1/2 onion, cut into 1/4-inch slices
1/4 cup peas
1/2 cup bamboo-shoot strips, blanched in boiling water
3 tablespoons sugar
1 teaspoon salt
Juice of 1 lemon
13 cup fresh basil leaves
1 fresh red jalapeno chili, sliced lengthwise

Directions

1

Cover the mushrooms with water, and soak for 30 minutes.
2

Cut off and discard the stems, slice the caps and set aside.
3

Remove the skin from the chicken.
4

Cut the meat into 1/2-inch strips and set aside.
5

To prepare the rempeh, or base for the sauce, use a food processor to grind the candle nuts or almonds, lemon grass, shallots, garlic, chilies, coriander and turmeric to a smooth paste.
6

Add a tablespoon or more of water if needed to blend.
7

Heat the oil in a wok or a saucepan over medium heat.
8

Add the ground mixture, and fry, stirring frequently, until the rem peh is fragrant and has a light orange color and a porridge-like consistency, about 8 minutes.
9

It is ready when oil seeps out.
10

Increase the heat to medium-high.
11

Toss in the chicken, carrots and coconut milk.
12

Stir continuously until the mixture comes to a boil.
13

Reduce to a lively simmer, and add the mushrooms, onion, peas, bamboo shoots, sugar, salt and lemon juice.
14

Cook for 1 minute, or until the chicken feels firm to the touch.
15

Add the basil, and cook until it wilts.
16

Garnish with the jalapeno slices.
17

Serve hot with rice.