Roasted Buddha Chicken

Ingredients

• 4 (3-inch) pieces galangal
• 24 cloves garlic
• 8 Thai chiles, finely chopped
• 24 shallots, roughly chopped
• 1 cup cilantro leaves, plus more for garnish
• 24 ounces coconut milk
• 12 ounces sweet Thai chili sauce, plus more for drizzling
• + 20 more ingredients
• • Salt and freshly ground black pepper
  • 3 pounds skin-on chicken pieces, leg and breast only
  • 2 tablespoons canola oil
  • 12 ounces chicken stock
  • 1 recipe Buddha Chicken Chili Sauce, recipe follows
  • 3 ounces unsalted butter
  • 4 limes, peeled and sliced
  • Choi Sum, recipe follows
  • 8 ounces sweet Thai chili sauce
  • 2 ounces sugar
  • 3 ounces lime juice
  • Salt and freshly ground black pepper
  • Ice cubes
  • 16 ounces choi sum, or bok choy
  • 4 tablespoons olive or vegetable oil
  • 6 tablespoons thinly sliced garlic
  • 6 tablespoons finely diced sweet white onion
  • 16 tablespoons sweet Thai chili sauce
  • 1 ½ teaspoons sugar
  • 3 limes, juiced

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. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the...

View full recipe at SpringPad