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 1/2 bunch fresh coriander
- 1 teaspoon turmeric powder
- 4 tablespoons corn oil
- ¼ cup cooked carrots, cut into 1/4-inch cubes
- 1 13 1/2-ounce can unsweetened coconut milk, shaken well
- ½ onion, cut into 1/4-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 Information
Nutritional analysis per serving (6 servings)
377 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 19 grams protein; 48 milligrams cholesterol; 464 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Cover the mushrooms with water, and soak for 30 minutes. Cut off and discard the stems, slice the caps and set aside.
- Remove the skin from the chicken. Cut the meat into 1/2-inch strips and set aside.
- 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.
- 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.
Dining and Cooking