Roasted Buddha Chicken

Ingredients

  • 4 (3-inch) pieces galangal
  • 24 cloves garlic
  • 24 shallots, roughly chopped
  • 1 cup cilantro leaves, plus more for garnish
  • 24 ounces coconut milk
  • 2 tablespoons canola oil
  • 12 ounces chicken stock
  • + 20 more ingredients
    • 3 pounds skin-on chicken pieces, leg and breast only
    • 3 ounces lime juice
    • 12 ounces sweet Thai chili sauce, plus more for drizzling
    • Salt and freshly ground black pepper
    • 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
    • Salt and freshly ground black pepper
    • Ice cubes
    • 16 tablespoons sweet Thai chili sauce
    • 1 ½ teaspoons sugar
    • 3 limes, juiced
    • 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
    • 8 Thai chiles, finely chopped

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

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