| Active: 5 minutes
| Rest: 2-24 hours
|
| Yuzu juice |
5 tsp, about 5 fresh fruit |
| Mirin |
5 tbsp |
| Olive oil |
1 tbsp |
| Lemongrass |
1 stick |
| Garlic |
4 cloves |
| Galangal or ginger |
1 inch |
| Scallion whites |
6-8 |
| Boneless, skinless chicken breast or thighs |
1 lb |
| Kosher salt |
2 tsp |
| Freshly ground black pepper |
1 tsp |
|
Place yuzu juice, mirin, olive oil, salt, and pepper in a quart container or similar.
Remove the outer layer from the lemongrass, exposing its core, remove both ends, divide into equal-sized pieces, crush, and add to the liquid.
Remove the outer layer from the galangal, cut into rounds, and add to the liquid.
Crush the garlic and scallion whites and add to the liquid.
Place a cap on the liquid and shake vigorously to combine all ingredients and lightly emulsify.
Cut the chicken into bite-sized cubes and add to the liquid, making sure all cubes are submerged.
Cover the container and refrigerate at least 2 hours, up to 24 hours.
|
| Active: 10 minutes
| Inactive: 20 minutes
|
| Sticky rice |
1 cup |
| Water |
As needed |
| Galangal or ginger |
1/2 inch |
| Lemongrass |
1 stick |
| Coconut water |
2/3 cup, plus more as needed |
| Kafir lime leaf |
4 leaves |
| Sugar (optional) |
1/2 tbsp |
|
Add coconut water, sugar, and lime leaves to hopper of a high-powered blender.
Remove the outer layer from the lemongrass, exposing its core, remove both ends, divide into equal-sized pieces, and add to the blender.
Remove the outer layer from the galangal, cut in half, and add to the blender.
Blend on high until no solids remain and and mixture is evenly combined.
Filter liquid through fine mesh sieve, reserving the liquid and discarding the solids.
Fill pressure cooker to its minimum fill line with water, place a stainless steel steaming rack or similar stand into the water ensuring its top sits above the water line, add rice and liquid into a flat-bottomed stainless steel bowl, ensuring the liquid covers the rice (if not, add more coconut water), and pressure cook on high (12psi) for 12 minutes. Let the pressure come down naturally when cooking is complete.
|
| Active: 15 minutes
|
| Vegetable oil |
4 tbsp |
| Leafy Chinese greens, like snow pea leaves or Chinese broccoli |
1 lb |
| Garlic |
6 cloves |
| Mirin |
1 tbsp |
| Cornstartch |
1 tbsp |
| Water |
1 cup plus 2 tbsp |
| Scallion greens |
6-8 scallions |
| Toasted sesame oil |
1 tsp |
|
Preheat pan or wok over high heat
Rinse leafy greens and trim away any thick stems.
Finely slice garlic into very thin slivers.
Cut the scallion greens on a bias into thin slices.
Add 2 tbsp of vegetable oil to hot pan, add garlic and cook until fragrant and lightly golden brown, add the leafy greens, and cook down until greens are bright green and tender. They should shrink significantly in size. Remove from pan, set aside, and cover.
Add remaining 2 tbsp of vegetable oil to pan and heat.
Invert the chicken container into a bowl, remove the crushed aromatics, and add them to the hot oil. Cook until fragrant, then remove.
Pour chicken and marinade into hot pan with now fragrant oil and cook until chicken no longer appears raw.
Combine cornstarch and water together to form a slurry.
Add 3/4 of the scallions plus the water, mirin, and slurry to the pan, stir to combine evenly, and then cook down until most of the liquid has boiled off and the sauce has thickened.
Add the toasted sesame oil, toss to combine, then remove from heat.
Plate the chicken with the sauce over the sticky rice and garnish with remaining scallions.
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