Garlic-Chile Chicken with Cucumbers
Author's note:
Fiery from green chiles, pungent with fresh finger, and a little funky from the Asian fish sauce, this forceful bold dish is a complete departure from meeker chicken recipes. To give it even more oomph, you can substitute boneless, skinless chicken thighs for breasts; just cook them for a few minutes longer. And be sure to save any extra ginger chile sauce in the fridge, where it will last for up to a week. Then slather it on anything that needs a spicy lift — plain broiled fish, stir-fried tofu, scrambled eggs, or any kind of roasted or steamed vegetable will blossom with even the smallest dab.
My note:
This was pleasantly spicy, just on the edge of too spicy for me (and over the edge for Alex hahah). It's kind of like an asian burrito bowl. And what kind of person doesn't want more oomph? Chicken thighs all day. I will say that while Melissa makes that green ginger sauce sound very versatile, I have not found any other uses for it yet. It's still in my fridge dated 05/13. Should I throw it away or report back how it held up after 1.5 months?
Chicken
3 tbsp soy sauce
1 1/2 inch piece fresh ginger thinly sliced
1 garlic clove thinly sliced
1 japapeno, seeded and thinly sliced
1 teaspoon kosher salt
1 lb chicken (thighs or breasts cut in half)
fresh basil, cilantro, and/or scallions
Cucumbers
8 oz Persian cucumbers (2-3) halved and thinly sliced
2 tsp garlic-chile sauce
1 tsp toasted sesame oil
1 tsp fish sauce
1/4 tsp kosher salt
Green ginger sauce
3 inch piece fresh ginger coarsely chopped
5 garlic cloves
2 jalapeños, seeded and coarsely chopped
2 tsp fresh lime juice
2 tsp fish sauce
salt
1. Cook the chicken:
Combine soy sauce, ginger, garlic, jalapeño, salt, and 4 cups of water in a 10 inch skillet. Bring to a simmer over medium heat; cook gently for 10 minutes. Add the chicken, cover the skillet, and remove from heat. Let stand 10 minutes, turning the chicken after 5 minutes. Then, if the chicken is not cooked through, turn the skillet to low heat for 1-2 minutes. Transfer chicken to a plate and cover with aluminum foil. Reserve the poaching liquid.
2. Prepare the cucumbers:
Toss all the cucumber ingredients together, taste, add more salt if needed.
3. Make the green ginger sauce
Blend 1/4 cup of the poaching liquid and sauce ingredients until smooth.
4. To serve, slice the chicken and arrange slices on top of rice. Top with cucumbers, warm green ginger sauce, and fresh herbs. (Can also moisten the rice with a little bit of poaching liquid.)
Fiery from green chiles, pungent with fresh finger, and a little funky from the Asian fish sauce, this forceful bold dish is a complete departure from meeker chicken recipes. To give it even more oomph, you can substitute boneless, skinless chicken thighs for breasts; just cook them for a few minutes longer. And be sure to save any extra ginger chile sauce in the fridge, where it will last for up to a week. Then slather it on anything that needs a spicy lift — plain broiled fish, stir-fried tofu, scrambled eggs, or any kind of roasted or steamed vegetable will blossom with even the smallest dab.
My note:
This was pleasantly spicy, just on the edge of too spicy for me (and over the edge for Alex hahah). It's kind of like an asian burrito bowl. And what kind of person doesn't want more oomph? Chicken thighs all day. I will say that while Melissa makes that green ginger sauce sound very versatile, I have not found any other uses for it yet. It's still in my fridge dated 05/13. Should I throw it away or report back how it held up after 1.5 months?
Chicken
3 tbsp soy sauce
1 1/2 inch piece fresh ginger thinly sliced
1 garlic clove thinly sliced
1 japapeno, seeded and thinly sliced
1 teaspoon kosher salt
1 lb chicken (thighs or breasts cut in half)
fresh basil, cilantro, and/or scallions
Cucumbers
8 oz Persian cucumbers (2-3) halved and thinly sliced
2 tsp garlic-chile sauce
1 tsp toasted sesame oil
1 tsp fish sauce
1/4 tsp kosher salt
Green ginger sauce
3 inch piece fresh ginger coarsely chopped
5 garlic cloves
2 jalapeños, seeded and coarsely chopped
2 tsp fresh lime juice
2 tsp fish sauce
salt
1. Cook the chicken:
Combine soy sauce, ginger, garlic, jalapeño, salt, and 4 cups of water in a 10 inch skillet. Bring to a simmer over medium heat; cook gently for 10 minutes. Add the chicken, cover the skillet, and remove from heat. Let stand 10 minutes, turning the chicken after 5 minutes. Then, if the chicken is not cooked through, turn the skillet to low heat for 1-2 minutes. Transfer chicken to a plate and cover with aluminum foil. Reserve the poaching liquid.
2. Prepare the cucumbers:
Toss all the cucumber ingredients together, taste, add more salt if needed.
3. Make the green ginger sauce
Blend 1/4 cup of the poaching liquid and sauce ingredients until smooth.
4. To serve, slice the chicken and arrange slices on top of rice. Top with cucumbers, warm green ginger sauce, and fresh herbs. (Can also moisten the rice with a little bit of poaching liquid.)
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