Basil Chicken

Name: Basil Chicken
Total time: 40 min
Yield: 6 servings
Cuisine: asian
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; 1/3 cup fresh basil leaves; 1 fresh red jalapeno chili, sliced lengthwise

By Nina Simonds

Total Time: 40 minutes
Rating: 4(17)
Comments: Read comments

Featured in: Nonya Cuisine: Asian but With a Light and Delicate Stripe

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Ingredients

Yield:6 servings

4dried Chinese black mushrooms
1pound boneless chicken breast or thighs
5candle nuts soaked in water for 10 minutes, or skinless almonds
5stalks fresh lemon grass, trimmed and sliced
4shallots (walnut-size) or 1 medium onion, peeled and sliced
6cloves garlic, peeled and sliced
5red Serrano chilies, trimmed
Roots and stems from ½ bunch fresh coriander
1teaspoon turmeric powder
4tablespoons corn oil
¼cup cooked carrots, cut into ¼-inch cubes
113½-ounce can unsweetened coconut milk, shaken well
½onion, cut into ¼-inch slices
¼cup peas
½cup bamboo-shoot strips, blanched in boiling water
3tablespoons sugar
1teaspoon salt
Juice of 1 lemon
⅓cup fresh basil leaves
1fresh red jalapeno chili, sliced lengthwise

Ingredient Substitution Guide

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Preparation

Step 1
Cover the mushrooms with water, and soak for 30 minutes. Cut off and discard the stems, slice the caps and set aside.
Step 2
Remove the skin from the chicken. Cut the meat into ½-inch strips and set aside.
Step 3
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. Add a tablespoon or more of water if needed to blend. Heat the oil in a wok or a saucepan over medium heat. 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. It is ready when oil seeps out.
Step 4
Increase the heat to medium-high. Toss in the chicken, carrots and coconut milk. Stir continuously until the mixture comes to a boil. Reduce to a lively simmer, and add the mushrooms, onion, peas, bamboo shoots, sugar, salt and lemon juice. Cook for 1 minute, or until the chicken feels firm to the touch. Add the basil, and cook until it wilts. Garnish with the jalapeno slices. Serve hot with rice.

Ratings

4 out of 5

17 user ratings

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Comments

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Elaine7 years ago

The half bunch of cilantro (aka coriander) overwhelms the other flavors. I might try it again with less, or should I be using something else? Also, my first stab at cooking with lemongrass, and rather labor intensive.

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