Roasted Buddha Chicken
Serves 6
Recipe By: Sam Hazen - Emeril Lagasse
4 (3-inch) pieces galangal
24 clove 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
Salt and freshly ground black pepper
3 pounds skin-on chicken pieces -- leg and breast only
2 tablespoons canola oil
12 ounces chicken stock
Buddha Chicken Chili Sauce
8 ounces sweet Thai chili sauce
2 ounces sugar
3 ounces lime juice
3 ounces unsalted butter
4 limes -- peeled and sliced
Choi Sum
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 1/2 teaspoons sugar
3 limes -- juiced
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 chicken several times to coat. Cover and
refrigerate for 24 hours.
Preheat oven to 400 degrees F.
Remove chicken from marinade and pat dry. Season with salt and
pepper. In a large oven-safe saute pan on medium high heat, add
canola oil and sear chicken, skin side down. Let chicken cook,
undisturbed, for 3 to 4 minutes or until browned well. Place pan in
oven for 12 minutes or until chicken is cooked through. Remove
chicken from pan and set aside until cool enough to handle.
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. Let mixture
simmer for 6 to 8 minutes. Add butter and stir to incorporate.
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. Repeat the process with the
drumstick and thigh portion and set aside.
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.
Buddha Chicken Chili Sauce:
8 ounces sweet Thai chili sauce
2 ounces sugar
3 ounces lime juice
In a medium non-reactive bowl, dissolve sugar in lime juice and mix
well. Add chili sauce and mix to combine. Place the mixture into the
bowl of a food processor and pulse until smooth, about 15 seconds.
Choi Sum
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 1/2 teaspoons sugar
3 limes, juiced
In a medium pot, bring 4 quarts of salted water to a boil. Place ice
cubes in a medium bowl and cover with cold water. When water is boiling,
add choi sum and cook for 10 seconds. Remove from water and add to bowl
with ice cubes to stop the cooking process. Once cooled, remove from bowl
and place onto paper towel lined plate to drain excess water. Just before
serving, heat oil in a medium saute pan over medium heat. Add garlic and
onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and
lime juice, and continue to cook for 30 seconds. Drain on a paper
towel-lined plate before serving.
Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Cook Time: 25 minutes
Yield: 6 servings
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