Drunken Stir-Fried Chicken and Green Beans
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Credit: Su-Mei Yu, chef/owner, Saffron restaurant, San Diego, Calif.
The National Culinary Review, November 2003
Ingredients
3 tablespoons vegetable oil
2 tablespoons drunken chile paste
1/4 cup white wine, plus more if needed
1 pound boneless chicken breast or thigh, thinly sliced
2 cups green beans, parboiled and thinly julienned
2 tablespoons fish sauce
1/2 cup Thai basil leaves
Drunken Chile Paste
Yields 1/2 cup
1/2 teaspoon sea salt
3 cloves garlic, minced
6 dried de árbol chiles, softened in hot water, dried, and minced
12 fresh bird chiles, minced
1 stalk lemon grass, green parts and hard outer layers removed, minced
Zest of 1 kaffir lime or Mexican lime
1 1/2-inch slice galangal, minced
1 shallot, minced
Instructions
Method: Heat skillet over high heat before adding oil. When it begins to smoke, add chile paste and stir-fry for 30 seconds to prevent burning. If heated too quickly, add a bit of wine. Add chicken and stir-fry until cooked. Add more wine, if needed. Add green beans, mixing well, then add fish sauce. If mixture is dry, add more wine. Stir-fry until green beans are softened, but still crispy. Add basil leaves and stir-fry to incorporate. Transfer to a serving platter and serve hot with cooked Thai jasmine rice.
Drunken Chile Paste
Method: Using a mortar and pestle, pound sea salt and garlic into a paste. One by one, add chiles, lemon grass, lime zest, galangal, and shallot in sequence, adding each new ingredient only after the previous one is puréed and incorporated into paste. Set aside or refrigerate. Paste will keep for several weeks.
Yield
6 servings
Tags
Main Dish, Poultry, The National Culinary Review
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