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Ingredients
4 dried Chinese black mushrooms
1 pound boneless chicken breast or thighs
5 candle nuts soaked in water for 10 minutes, or skinless almonds
5 stalks fresh lemon grass, trimmed and sliced
4 shallots (walnut-size) or 1 medium onion, peeled and sliced
6 cloves garlic, peeled and sliced
5 red Serrano chilies, trimmed
Roots and stems from ½ bunch fresh coriander
1 teaspoon turmeric powder
4 tablespoons corn oil
¼ cup cooked carrots, cut into ¼-inch cubes
1 13 ½-ounce can unsweetened coconut milk, shaken well
½ onion, cut into ¼-inch slices
¼ cup peas
½ cup bamboo-shoot strips, blanched in boiling water
3 tablespoons sugar
1 teaspoon salt
Juice of 1 lemon
⅓ cup fresh basil leaves
1 fresh red jalapeno chili, sliced lengthwise
Nutritional analysis per serving (6 servings)
26 grams carbs; 55 milligrams cholesterol; 404 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 14 grams saturated fat; 26 grams fat; 3 grams fiber; 446 milligrams sodium; 21 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the mushrooms with water, and soak for 30 minutes. Cut off and discard the stems, slice the caps and set aside.
- Step 2
Remove the skin from the chicken. Cut the meat into ½-inch strips and set aside.
- Step 3
To prepare the rempeh, or base for the sauce, use a food processor to grind the candle nuts or almonds, lemon grass, shallots, garlic, chilies, coriander and turmeric to a smooth paste. Add a tablespoon or more of water if needed to blend. Heat the oil in a wok or a saucepan over medium heat. Add the ground mixture, and fry, stirring frequently, until the rem peh is fragrant and has a light orange color and a porridge-like consistency, about 8 minutes. It is ready when oil seeps out.
- Step 4
Increase the heat to medium-high. Toss in the chicken, carrots and coconut milk. Stir continuously until the mixture comes to a boil. Reduce to a lively simmer, and add the mushrooms, onion, peas, bamboo shoots, sugar, salt and lemon juice. Cook for 1 minute, or until the chicken feels firm to the touch. Add the basil, and cook until it wilts. Garnish with the jalapeno slices. Serve hot with rice.
Private Notes
Comments
The half bunch of cilantro (aka coriander) overwhelms the other flavors. I might try it again with less, or should I be using something else? Also, my first stab at cooking with lemongrass, and rather labor intensive.