Lao Ginger Chicken
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 tbsp glutinous rice, soaked in water for 2 hours
2 tbsp of Chicken stock
2 tbsp vegetable oil
2 garlic cloves, sliced
1.5 in/4 cm fresh ginger, peeled and julliened
10.5 oz/300 gr chicken breast, finely sliced
1 handful Thai Basil leaves
1 handful lemon basil leaves
2 red chiles, sliced
2 tbsp oyster sauce
pinch of caster sugar
coriander sprigs, to garnish
Sticky rice, to serve
Instructions:
yield: 4
Strain the rice and place in a mortar. Pound with a pestle for 4 minutes or until crushed. Stir in the chicken stock and set aside.
Add the vegetable oil to a hot wok. Add the garlic and ginger, then saute over medium-high heat until fragrant. Add the chicken and stirfry for 2 minutes over high heat. Now add all the basil and chili.
Strain the stockmixture from the mortar, discarding the rice. Add to the chicken mixture and stir until combined. Now add the oyster sauce, sugar and a pinch of sea salt and stir fry for a further minute.
Transfer to a serving platter, garnish with coriander and serve with sticky rice.
From junglefrog-cooking.com