AMBILA CHICKEN
_(Braised Chicken with Chilies and Chinese Long Beans)_ The intoxicating seasoning paste in this Eurasian stew may be used to flavor chicken, beef, lamb, or seafood.
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Trim root ends and tough tops of lemongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.
- To a food processor with motor running add jalapeños, cherry peppers or red chilies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
- Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water and simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface.
- Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minutes. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 minutes, or until beans are tender.
- Serve braised chicken with rice.
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