Chicken Recipes: Bangkok Chicken

Bangkok Chicken

Ingredients

2 x whole chickens, de-boned and quartered
1 tbsp Thai red curry paste
Cilantro leaves
Sliced garlic
Sliced ginger
Thai basil
Sea salt

Garnish

8 pieces grilled bok choy
1 cup peanuts, toasted and chopped
1/4 bunch Thai basil, chopped

For the Pineapple Rice

1 cup basmati rice
2 cups chicken stock
1 tsp turmeric
Sea salt, to taste
1 cup grilled pineapple chunks
2 tbsp chopped scallions
1 x egg, cooked as a plain omelet and cut into ribbons

Spicy Peanut Sauce

1 oz sesame oil
1/4 cup peeled and chopped ginger
1/4 cup peeled and chopped garlic
1 pt soy sauce
1/4 cup mirin
1/2 cup plum wine
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup honey
1 piece star anise
4 pieces kaffir lime leaves
1 stalk lemongrass, cut into 1-inch pieces
1 x red pepper, seeded and diced
1 cup peanut butter

Cooking Procedures:

• For the Bangkok Chicken
• On a clean work surface, with the chicken skin side up, gently poke a finger under the skin.
• Place a few leaves of cilantro and Thai basil under skin.
• Repeat with garlic and ginger.
• Flip pieces over and rub with Thai curry.
• Cover and reserve.

For the Pineapple Rice

• In a small saucepan bring rice, stock, turmeric and salt to a boil. Lower heat, cover and cook for 15 minutes.
• Remove from heat.
• Drain and cool to room temperature.
• In a large sauté pan over high heat, sauté rice, pineapple, and scallions for 5 minutes.
• Add egg ribbons.
• Remove from heat and keep warm.

Spicy Peanut Sauce

• In a large stock pot over high heat, heat sesame oil and add the ginger and garlic.
• Saute for 2 minutes.
• Deglaze pot with soy sauce, mirin and plum wine.
• Add remaining ingredients except peanut butter and bring a boil.
• Reduce heat to simmer and cook 1 hour.
• Remove from heat and whisk in peanut butter.
• To build the dish
• Preheat grill.
• Season chicken with salt and cook until just done, about 6 to 8 minutes per side.
• Remove and keep warm. In the centre of four large dinner plates, place chicken, 2 pieces grilled bok choy, and drizzle with peanut sauce.
• Garnish with chopped peanuts and Thai basil.