Spicy Wok-Fried Chicken with Chilis (Chongqing Chicken)

I had been meaning to update this recipe for a while. Whenever I teach Intro to Sichuan cooking classes, we focus on simple and easy-to-love stir-fry dishes such as Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. But anyone who has spent enough time in good Sichuan restaurants is bound to eventually try a dish listed as Chongqing chicken, Sichuan chicken with chilis, wok-fried chicken, or a number of similar names. (Lazi jiding is the name in Mandarin.) And inevitably in every class, when I go around the room during the intro ice-breaker and have students list their favorite Sichuan dish of all time, at least one or two will mention this dish.

When a student in a private class I recently taught requested we work on this dish, it reminded me of how long it has been since I made it at home. And so I decided to update this, making it extra crunchy with the method I developed for dishes like General Tso's Chicken and Chinese Lemon Chicken in my cookbook.

Lazi jiding (????) is like a more sophisticated version of kung pao chicken. It's smokier, spicier (a lot spicier if you chop up the chilis), and only a bit more complex in its preparation. (The way I make it is more like shallow-frying. I use about 3 cups of oil, and dredge the chicken in a cornstarch-salt-pepper mixture beforehand.) Few fried chicken entrees are enveloped by such a succulent tongue-tingling sauce.

Give this one a try, especially if you've already tried your hand at some of the more basic Sichuan dishes and want to up the ante!

________________________________________________________

Serves 4

1 pound chicken breast, cut into 1-inch cubes1 1/2 cups cornstarch2 teaspoons salt1 teaspoon freshly ground black pepper3 cups peanut or vegetable oil, plus 1 tablespoon for stir-frying8 to 10 dried red chilis1 teaspoon Sichuan peppercorn3 garlic cloves, minced1 leek, white part only, thinly sliced1 small piece ginger, minced

Marinade:

2 tablespoons soy sauce2 tablespoons Chinese rice wine or dry sherry2 egg whites

Sauce:

2 tablespoons chili garlic sauce1 tablespoon soy sauce1 tablespoon chicken stock or water1 teaspoon cornstarchPrepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken with the marinade mixture and let sit for 10 minutes. Mix together the ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, and cornstarch. Set aside.In a large bowl or plate, mix together the cornstarch, salt, and pepper. Dredge the chicken in cornstarch mixture and shake off the excess cornstarch. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis to the wok and and stir-fry until just they start to blister, about 30 to 60 seconds. Add the leeks, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add the fried chicken, toss to combine, and remove from heat. Serve immediately.

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Spicy Cashew Chicken

I've said it many times before on this blog and I'll say it once more: chicken thighs rock. All over Asia (and Europe, for that matter), this is considered a prime cut that has all sorts of uses, from stir-frying to deep-frying to braising. But for some reason most of America still treats it with suspicion.

Instead we revere chicken breast (not as flavorful IMHO), with is often double or triple the price of chicken thighs in grocery stores and contain only marginally less fat and fewer calories than thighs. But to each his own. The low demand just means that even at my relatively expensive neighborhood butcher shop, chicken thighs are always available and plenty affordable.

Today I had an urge to stir-fry dark meat chicken for lunch and decided to update this spicy cashew chicken recipe from last summer. Enjoy! 

________________________

If you're a regular reader of the blog, you may have already tried to recreate some of your favorite takeout dishes from Chinese restaurants. Kung pao chicken and General Tso's chicken have been two of the most popular recipes on Appetite for China for the past few years. And recently I've added new favorites, such as Orange Beef and Broccoli Stir-fry, Shrimp Lo Mein, and Almond Chicken.

Cashew chicken is, of course, another favorite takeout dish. And once you try making it at home, I guarantee you'll find it better-tasting and even quicker than picking up the phone and ordering takeout. Marinating and cooking the chicken takes just 15 to 20 minutes, faster than delivery. 

This version of cashew chicken is for the spicy food lovers out there. I like using about 2 teaspoons of chili sauce for 1 pound of chicken, but you can always increase the dosage to 3 teaspoons (or more!) if your tongue can handle it. The chicken is marinated in soy sauce and rice wine for flavor and corn starch to lock moisture in, resulting in a tender, juicy chicken. Which is more than you can usually hope for inside the white takeout cartons!

Try pairing this spicy cashew chicken with sides such as Vegetable Fried Rice, Sichuan Cucumber Salad, and Baby Bok Choy with Braised Shiitake Sauce.

View the original article here

Spicy Chicken Stir-Fry (Ayam Paprik)

My college years in Kuala Lumpur (commonly known as “KL”), right after my high school and A-levels in Penang were one of the best times of my life. It was during those years in KL that I met Mr. Rasa Malaysia, and formed precious and lasting friendships with some of my best friends. Lots of beautiful memories, laughter, admirers (yep, I had lots of admirers in the college back then), and scrumptious foods.

At least once a week, after the tedious and boring lectures at the college, Mr. Rasa Malaysia and our best friends would descend to the Malay warung (Malay food stall) right outside of our college. We would always order our favorite ayam paprik—a mouthwatering spicy chicken stir-fry, tom yum, and telur dadar (omelet), to go with the warm and fluffy steamed rice. It was then that I fell in love with Malay cooking, or in this case, Thai-style Malay food.

There are many Malay warung dotting the streets of Malaysia—a simple set up with gas stoves, fresh ingredients, and 2-3 people manning the stall. These Malay warung make everything fresh, or on orders placed by patrons. The menu ranges from nasi goreng (fried rice), tom yum (Thai hot and sour shrimp soup), to various rice plates. One of the most popular rice plates is probably nasi paprik, a rice plate with a serving of ayam paprik or spicy chicken stir-fry. The dishes served at these Malay warung are not “pure” Malay food, but Thai-influenced Malay food. Many of the cooks learned their recipes from northern Malaysia, close to the borders of southern Thailand.

Here is my ayam paprik recipe. The word paprik is derived from Thai words “Pad Prik.” I asked my friend SheSimmers who is a Thai linguist/food blogger and she told me that “pad” means “fry” and “prik” means “chili.” So this is my spicy chicken stir-fry recipe, or ayam paprik, a very popular and well-loved dish in Malaysia. Enjoy!

(Click Page 2 for the Spicy Chicken Stir-Fry (Ayam Paprik) Recipe)

Pages: 1 2

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Spicy Orange Chicken

Many people associate orange chicken with weeknight takeout. Strangely, I associate it with weekend brunch.

This might be a holdover from my 20s. After late nights out at friends' birthday parties and other such events, I would sometimes wake up very groggy and craving orange chicken from the corner takeout place. Sure, it was fried, sugary, and a bit greasy, but it was also perfect for eating in front of the TV with a large *strong* iced coffee. To some people this might sound very, um, odd. To me this combo was heaven on a Sunday morning after a few extra glasses of wine the night before.

These days, my preference for orange chicken veers towards the healthier homemade variety. The orange chicken that appears in my cookbook is a crunchy, shallow-fried dish that I tested again and again to get the coating crispy without being too greasy. And yesterday, when it was in the mid-80s and stuffy in my apartment, I tried a stir-fried spicy orange chicken recipe from Grace Young's Stir-Frying to the Sky's Edge.

Grace's spicy orange chicken stir-fry is perfect for the summer. First, it's quick, so you don't have to spend much time in front of the stove. Second, you can use those incredibly flavorful summer tomatoes that are in the markets right now. The sauce isn't heavy at all. Even the spiciness is on the lighter side, with Sichuan pepper adding a floral, citrusy note. (You can always leave it out or substitute 1/8 teaspoon cayenne pepper or crushed red pepper flakes.)

For a very summery meal, you can make lemongrass iced tea or black cherry iced tea to go with the chicken. But maybe skip the iced coffee, unless you really need it.

View the original article here

Spicy Banana Ketchup Recipe

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June 27, 2013Spicy Banana Ketchup Recipe
Earlier this year, I did an Asian hot sauce tasting for BonAppetit magazine that included Filipino banana ketchup. I bought bottles of theleading brand, Jufran, and frankly, the stuff was oddly fake tasting in thebanana department. There are many kinds of bananas in Southeast Asia and theirfunky fermented characteristics were in the sauces, as well as a ton of sugar.It was also bright red, practically like nail polish. I wondered what the realstuff was like.

What’s the back story on banana ketchup? Filipinos loveAmerican ketchup but during World War II, they had a tomato shortage. One womanresourcefully came up with a knockoff made with bananas. (If you’ve been toSoutheast Asia, you know that bananas are ubiquitous and the many varieties are extra delicious.) Banana ketchup,also known as banana sauce, was a local hit and became as popular as ketchup,writes Marvin Gapultos in his debut book, TheAdobo Road. As a result, anywhere Filipinos went, they brought theirketchup with them.

Fascinated, I made a batch this week from Marvin’s book. Ibought two big bananas and over ripened them to ensure their sweetness. Marvincalls for annatto oil to brighten up the ketchup’s color so I improvised ashortcut, which wasn’t as intense-colored as his, but the impact was purelycosmetic.

When I was done, the ketchup didn’t look like your typicaltomato-based ketchup. It was orange-brown,  tangy, and thanks to the five chiles I added,it was spicy. The texture was like that of ketchup and the flavor, while earthymore than spritely, was pleasant in its own right. I can totally see how theFilipinos came to love their banana ketchup so much. Forget that bottled stuffand tinker with making your own!

(P.S., There are 3 copies of The Adobo Road up for grabs right now. Enterthe giveaway by Monday, July 1, 2013.)

Recipe

Spicy Filipino BananaKetchup

Yield: 1 1/2 cups

Ingredients

2 tablespoon canola or peanut oil 3/4 teaspoon annatto seeds (optional)1 small yellow onion, chopped2 cloves garlic, mined2 to 5 Thai or Serrano chiles, chopped1 generous tablespoon tomato paste2 large ripe bananas, mashed (net 9 oz / 270 gr)1/2 cup (120 ml) apple cider vinegar1/4 cup (60 ml) water2 packed tablespoons dark brown sugar1/2 teaspoon black pepper1/8 teaspoon ground clove1/8 teaspoon sea salt1 teaspoon regular soy sauce1 bay leaf

Instructions

Put the oil and annatto seeds in a mediumsaucepan. Heat over medium-low heat and let gently sizzle for 3 to 5 minutes,until the seeds are nearly black. Cool for a minute, then use a slotted spoonto remove and discard the seeds. If you’re not using the annatto seeds, go tothe next step.Heat the oil over medium heat, add the onion andcook, stirring often, until soft and translucent, 5 to 7 minutes. Add thegarlic and chile, stir and cook for 1 to 2 minutes, until aromatic. Add thetomato paste and cook, stirring often, until the mixture is orange red and thetomato is no longer visible. Add the mashed bananas, stir to combine well.Then add the vinegar, water, sugar, pepper, clove, salt, soy sauce, and bayleaf. Bring to a boil, lower the heat to simmer, partially covered, for 20 to30 minutes, until thick like—ketchup! Remove from the heat, cool for 10minutes. Remove and discard the bay leaf. Use a mini food processor or blender to pureethe mixture. Taste and add water to thin, sugar to sweeten, or vinegar totartness. Transfer to a jar and use, or refrigerate for up to 3 weeks.

Adapted from The Adobo Road by Marvin Gapultos (Tuttle, 2014). 

Related posts:

 

3 Interesting Indonesian Hot SaucesSriracha Hot Sauce Week (links to articles and recipes on VWK, Bon Appetit, and BusinessWeek)Homemade Sriracha Chile Sauce recipe

 

Posted in Asian Food Culture, Cookbooks, Recipes: All, Recipes: Basic Sauces, Stocks and Garnishes, Recipes: Chile Sauce, Recipes: Dipping Sauces, Recipes: Gluten-Free , Recipes: Non-Vietnamese, Recipes: Vegan, Recipes: Vegetarian | Permalink

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Comments Spicy Banana Ketchup Recipe
Earlier this year, I did an Asian hot sauce tasting for BonAppetit magazine that included Filipino banana ketchup. I bought bottles of theleading brand, Jufran, and frankly, the stuff was oddly fake tasting in thebanana department. There are many kinds of bananas in Southeast Asia and theirfunky fermented characteristics were in the sauces, as well as a ton of sugar.It was also bright red, practically like nail polish. I wondered what the realstuff was like.

What’s the back story on banana ketchup? Filipinos loveAmerican ketchup but during World War II, they had a tomato shortage. One womanresourcefully came up with a knockoff made with bananas. (If you’ve been toSoutheast Asia, you know that bananas are ubiquitous and the many varieties are extra delicious.) Banana ketchup,also known as banana sauce, was a local hit and became as popular as ketchup,writes Marvin Gapultos in his debut book, TheAdobo Road. As a result, anywhere Filipinos went, they brought theirketchup with them.

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

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Spicy Orange Chicken

Many people associate orange chicken with weeknight takeout. Strangely, I associate it with weekend brunch.

This might be a holdover from my 20s. After late nights out at friends’ birthday parties and other such events, I would sometimes wake up very groggy and craving orange chicken from the corner takeout place. Sure, it was fried, sugary, and a bit greasy, but it was also perfect for eating in front of the TV with a large *strong* iced coffee. To some people this might sound very, um, odd. To me this combo was heaven on a Sunday morning after a few extra glasses of wine the night before.

These days, my preference for orange chicken veers towards the healthier homemade variety. The orange chicken that appears in my cookbook is a crunchy, shallow-fried dish that I tested again and again to get the coating crispy without being too greasy. And yesterday, when it was in the mid-80s and stuffy in my apartment, I tried a stir-fried spicy orange chicken recipe from Grace Young’s Stir-Frying to the Sky’s Edge.

Grace’s spicy orange chicken stir-fry is perfect for the summer. First, it’s quick, so you don’t have to spend much time in front of the stove. Second, you can use those incredibly flavorful summer tomatoes that are in the markets right now. The sauce isn’t heavy at all. Even the spiciness is on the lighter side, with Sichuan pepper adding a floral, citrusy note. (You can always leave it out or substitute 1/8 teaspoon cayenne pepper or crushed red pepper flakes.)

For a very summery meal, you can make lemongrass iced tea or black cherry iced tea to go with the chicken. But maybe skip the iced coffee, unless you really need it.

1 pound skinless, boneless chicken breast, cut into ¼-inch-thick bite-sized slices2 tablespoons minced ginger1 tablespoons Chinese rice wine or dry sherry2 teaspoons soy sauce1½ teaspoons cornstarch¾ teaspoon sugar¼ teaspoon ground white pepper¼ teaspoon ground Sichuan pepper2 teaspoons rice vinegar2 tablespoons peanut or vegetable oil2 scallions, white and green parts separated and thinly slicedPeel of 1 orange, cut into skinny strips1 teaspoon chili bean sauce1 medium ripe tomato, cut into thin wedges¾ teaspoon saltMarinate the chicken: In a large bowl, combine the chicken with 1 tablespoon of the ginger, 1 tablespoon of the rice wine, soy sauce, 1 teaspoon of the cornstarch, sugar, white pepper, and ground Sichuan pepper. Stir to combine and let sit for 5 to 10 minutes.In a small bowl, combine the rice vinegar, the remaining 1 tablespoon rice wine, and remaining ½ teaspoon cornstarch.Heat a wok or large skillet over high heat. Add the oil and swirl to coat the bottom. Add the remaining 1 tablespoon ginger and stir-fry for 10 seconds, just until the ginger is fragrant.Push the ginger to the sides of the wok. Carefully add the chicken, spread it evenly in one layer in the wok, and allow it to sear undisturbed for 1 minute. Add the orange strips, scallion whites, and chili bean sauce. Stir-fry for 1 minute, until the chicken is lightly brown but not yet cooked through.Add the tomatoes and stir-fry for about 30 seconds. Re-stir the rice vinegar mixture and add it to the wok. Add the salt. Stir-fry for another 1 minute, or until the chicken is cooked through. Transfer to a plate and serve.Adapted from Stir-frying to the Sky’s Edge by Grace Young.

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Spicy Umami Ketchup Recipe

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July 02, 2013Spicy Umami Ketchup Recipe
If you’re into ketchup ortinkering with homemade condiments, try this umami-laden ketchup. I came upwith the recipe several years ago and my husband reminded me about it lastweek, when we were eating the Filipino spicy banana ketchup. “Ketchuporiginated in Asia so what’s the big deal about making it from bananas? Youmade that one with fish sauce,” he said.

Oh, right. Western ketchupborrows its name from the Amoy Chinese (Hokkien/Fujian) term ketsiap, which means fermented fishsauce and is related to the Malay term kechap(now written as kecap, i.e., delectablekecap manis sweet soy sauce). Theword and sauce was transported to Europe by Dutch traders, and over time, theoriginal Asian condiment became transformed into many kinds of ketchup. I’veread about mushroom and walnut-based ketchups but it’s the tomato version thatreigns supreme on our modern tables.

So here’s a terrifictomato-based ketchup that’s loaded with umami from different directions – fish sauce,soy sauce, and shrimp sauce (mam tom/mamruoc). The shrimp sauce lends an extra edge and depth. Yes it’s stinky andweird looking being purple and toothpaste-like but it’s a fabulous Vietnamese stealth seasoning to master. Shallot adds depth too.

For the canned tomato, use a brand that actually tasteslike ripe tomatoes. My current favorite brand is  Muir Glen organic. If you use peeled cannedtomatoes, puree it first in a blender and add 1 to 2 tablespoons of tomatopaste to thicken. Ripe fresh tomato can be used too with the paste but it maynot have the same thickness.

Compared to store bought, this homemade ketchup islighter in color (think brick red instead of deep red), mainly because thesautéed shallot lightens the results. This is a fun recipe to play with and addto your summer menus.

RECIPE

Spicy Umami Ketchup

Yield: about 2 2/3cups

Ingredients:

3 tablespoons canola oil1/3 pound (150 g) shallots, chopped2 large moderately hot chiles, such as Fresno1 tablespoon fish sauce1 tablespoon light (regular) soy sauce1 1/2 teaspoons dark soy sauce1 to 1 1/2 teaspoons fine shrimp sauce (use lesser amount if  you're new to this condiment)3/4 teaspoon saltA 28-ounce (840 g) can ground peeled tomatoes(about 3 cups)     1/2 cup (120 ml) unseasoned rice vinegar3 1/2 ounces (115 g) palm sugar, chopped, orlight brown sugar

Instructions:

Heat the oil in large saucepan over medium heat.Add the shallot and cook, stirring frequently, until soft, about 6 minutes. Addthe chiles and cook for another minute, until slightly soft and aromatic. Addthe fish sauce, both kinds of soy sauce, shrimp sauce, and salt. Let thingsbubble for 1 to 2 minutes to concentrate the flavor.Add the tomato, vinegar, and sugar. Simmer for45 to 60 minutes, stirring occasionally, until the mixture has thickened andhas reduced by nearly half. Remove from the heat and cool for 20 minutes.Puree in a blender until smooth. Taste andadjust the flavor as needed. Transfer to a jar and set aside, uncovered, tocool to room temperature. Cap and chill before using. You can probably storefor up 2 months in the refrigerator.

Related posts:

Spicy Banana Ketchup RecipeFine shrimp sauce (mam tom) primerPosted in Asian Food Culture, Asian Ingredients, Recipes: All, Recipes: Basic Sauces, Stocks and Garnishes, Recipes: Chile Sauce, Recipes: Dipping Sauces, Recipes: Gluten-Free Adaptable | Permalink

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Comments Spicy Umami Ketchup Recipe
If you’re into ketchup ortinkering with homemade condiments, try this umami-laden ketchup. I came upwith the recipe several years ago and my husband reminded me about it lastweek, when we were eating the Filipino spicy banana ketchup. “Ketchuporiginated in Asia so what’s the big deal about making it from bananas? Youmade that one with fish sauce,” he said.

Oh, right. Western ketchupborrows its name from the Amoy Chinese (Hokkien/Fujian) term ketsiap, which means fermented fishsauce and is related to the Malay term kechap(now written as kecap, i.e., delectablekecap manis sweet soy sauce). Theword and sauce was transported to Europe by Dutch traders, and over time, theoriginal Asian condiment became transformed into many kinds of ketchup. I’veread about mushroom and walnut-based ketchups but it’s the tomato version thatreigns supreme on our modern tables.

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .Classes & EventsFood Mafia Tweet-Up
Wed, Jul 10, 5-6pm PST / 7-8pm CST
Asian eats & where to find them! Join me on Twitter and weigh in.

Dumpling Demo & Signing, Menlo Park, CA
Sat, Aug 3, 11am

Hands-on @SFCooking, San Francisco
Sat, Aug 17, 11am-4pm: Asian Dumplings (waitlist)

Hands-on @loveapplefarms, Santa Cruz
Sun, Oct 6, 12-4pm, Asian Dumplings
Sat, Oct 26, 12-4pm, Into the Vietnamese Kitchen

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Spicy Basil Chicken and Tofu Recipe

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« How to Use Tofu for Low-Meat Dishes |Main

May 02, 2013Spicy Basil Chicken and Tofu Recipe

The Hmong farmers have returned to our weekly farmer’smarket with a wealth of Asian produce. Last Saturday, they had gorgeous Thai basil and Iswooped down upon a couple of bunches. Basil discolors quickly, its shelf lifeunder refrigeration is just a few days. I wasn’t about to let it go to wasteand thought of Thai chicken and basil, a simple stir-fry.

The thing is, I didn’t want to make the dish with allchicken so I worked in some tofu. I substituted 10 ounces (300 grams) ofextra-firm tofu for 8 ounces (240 grams) of the chicken in the original recipe,which called for a pound. That’s one of several strategy for using tofu forlow-meat dishes.

The keys to this dish include (1) washing and drying thebasil leaves (keep them whole) and (2) seasoning and panfrying the tofu.

Toseal in the moisture in the chicken, I lightly coat it with cornstarch and soysauce; it’s typically added to the wok as is, only to be embellished by flavorsduring the cooking process. Dark soy sauce adds color but the black soy sauce is semi sweet. With so little used, I suppose you could use kecap manis, if you want. 

 You can make this dish with mint or Italian basil but for the real deal, Thai basil’s warm spice note is magnificent. If flowers are present on the sprigs, use them!

The original recipe came from Kasma Loha-Unchit’s It Rains Fishes, a lovingly producedThai cookbook from 1995 that’s sadly out of print. I bought a signed copy from Kasma but saw that you can get it for a relatively good deal (much much less than what I paid). If you collect Asian cookbooks or are interested in Thai cooking, get a copy of the book.

RECIPE

Spicy Basil Chickenand Tofu

Serves: 4 withother dishes

Ingredients:

10 ounces (300 g) extra-firm tofuSalt8 ounces (240 g) boneless, skinless chickenthighs1/2 teaspoon cornstarch2 teaspoons dark or black soy sauce1 1/2 teaspoons sugar1 tablespoon water1 1/2 tablespoons fish sauce3 or 4 tablespoons fragrantpeanut oil or canola oil 4 to 6 cloves garlic, finely chopped1 large shallot, thinly sliced 2 or 3 Fresno or jalapeno chiles, quarteredlengthwise and cut on the diagonal into slivers2 tender kaffir (makrud) lime leaves, veryfinely slivered (optional)1 cup lightly packed Thai basil, holy basil, mintor a combinationWhite pepper

Instructions:

Cut the tofu into small, bite-size pieces. Put ona double layer of paper towel and sprinkle a bit of salt over the pieces. Setaside to season the tofu and to let it drain, about 15 minutes. Cut the chicken in bites-size pieces a littlesmaller than the tofu. Transfer to a bowl and coat with the cornstarch and 1teaspoon of soy sauce. In a small bowl, stir together the remaining 1teaspoon of soy sauce with the sugar, water, and fish sauce. Set aside near thestove.Blot excess moisture from the tofu. Heat a largewok or nonstick skillet over medium-high heat. Swirl in 1 to 2 tablespoons ofoil. Add the tofu and panfry for 3 to 4 minutes, flipping midway, until goldenbrown and slightly crisp on two sides. Transfer to a plate.Reheat the wok or skillet over high heat. Whennearly smoking hot, swirl in 2 tablespoons of oil. Add the garlic, let itsizzle for a few seconds, then add the shallot. Stir until aromatic, 15 to 20seconds, then add the chicken, spreading it out into 1 layer. Let the chicken searfor about a minute, then use a spatula to flip it and cook the other side. Whenthe chicken is nearly cooked through, add the tofu. Stir to combine and cookfor a minute to heat through. Add the chiles and kaffir lime leaf, thensprinkle on the soy and fish sauce mixture. Stir-fry for a minute to combinethe flavors and allow the tofu to absorb the seasonings. Then add the basil.When the leaves wilt, about 15 seconds, take the pan off the heat. Sprinklewith white pepper, give things a turn, then transfer to a serving dish. Enjoy Thaistyle, over rice on plates with fork and spoon.

Related posts:

How to Use Tofu for Low-Meat DishesBurmese Pork Belly, Pickled Mustard Greens and TofuChicken, Tofu, and Shiitake Lettuce Cups Posted in Asian Tofu, Cooking Tips & Tools, Recipe: low-meat, Recipes: All, Recipes: Fast and Easy, Recipes: Gluten-Free Adaptable, Recipes: Main Course, Recipes: Poultry and Eggs, Recipes: soy, Recipes: Stir-Fry, Recipes: Thai, Recipes: Tofu | Permalink

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Comments Spicy Basil Chicken and Tofu Recipe

The Hmong farmers have returned to our weekly farmer’smarket with a wealth of Asian produce. Last Saturday, they had gorgeous Thai basil and Iswooped down upon a couple of bunches. Basil discolors quickly, its shelf lifeunder refrigeration is just a few days. I wasn’t about to let it go to wasteand thought of Thai chicken and basil, a simple stir-fry.

The thing is, I didn’t want to make the dish with allchicken so I worked in some tofu. I substituted 10 ounces (300 grams) ofextra-firm tofu for 8 ounces (240 grams) of the chicken in the original recipe,which called for a pound. That’s one of several strategy for using tofu forlow-meat dishes.

The keys to this dish include (1) washing and drying thebasil leaves (keep them whole) and (2) seasoning and panfrying the tofu.

Toseal in the moisture in the chicken, I lightly coat it with cornstarch and soysauce; it’s typically added to the wok as is, only to be embellished by flavorsduring the cooking process. Dark soy sauce adds color but the black soy sauce is semi sweet. With so little used, I suppose you could use kecap manis, if you want. 

 You can make this dish with mint or Italian basil but for the real deal, Thai basil’s warm spice note is magnificent. If flowers are present on the sprigs, use them!

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