Roasted Buddha Chicken
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
59
Spice
62
Sweetness
55
Sourness
32
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 tbsps
Garlic (thinly sliced)680 g
Coconut Milk1
Salt2 tbsps
Canola Oil340 g
Chicken Stock90 g
Unsalted Butter1.5 tsps
Sugar90 g
Lime Juice4 tbsps
Olive6 tbsps
White Onion (finely diced sweet)Directions:
1
In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste
2
Pulse on high for 30 seconds or until mixture is a smooth puree
3
Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat
4
Cover and refrigerate for 24 hours
5
Preheat oven to 400 degrees F
6
Remove chicken from marinade and pat dry
7
Season with salt and pepper
8
In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down
9
Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well
10
Place pan in oven for 12 minutes or until chicken is cooked through
11
Remove chicken from pan and set aside until cool enough to handle
12
Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits
13
Let mixture simmer for 6 to 8 minutes
14
Add butter and stir to incorporate
15
While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare
16
Repeat the process with the drumstick and thigh portion and set aside
17
To serve: Using square plates, shingle slices of peeled sliced lime, top with some Choi Sum, place the chicken on top, and drizzle with more sweet Thai chili sauce, if desired
18
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well
19
Add chili sauce and mix to combine
20
Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds
21
; In a medium pot, bring 4 quarts of salted water to a boil
22
Place ice cubes in a medium bowl and cover with cold water
23
When water is boiling, add choi sum and cook for 10 seconds
24
Remove from water and add to bowl with ice cubes to stop the cooking process
25
Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water
26
Just before serving, heat oil in a medium saute pan over medium heat
27
Add garlic and onion and sweat for 15 seconds
28
Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds
29
Drain on a paper towel-lined plate before serving