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A quick Asian-inspired marinade and a simple coconut broth make for an amazing chicken dinner.

Asian Style Chicken with Coconut Broth

Ingredients

  • Marinade:

  • 8 chicken drumsticks

  • 4 garlic cloves, minced

  • 1-inch piece of ginger, grated

  • 1/2 cup soy sauce

  • 1 tablespoonfish sauce

  • 1 tablespoon mirin

  • 3 teaspoons sambal (or Sriracha)

  • Olive oil

  • Pickled veggies:

  • 1/2 daikon, sliced into matchsticks

  • 1/2 carrot, sliced into matchsticks

  • Rice wine vinegar

  • Water

  • 1/4 cup sugar

  • Coconut curry sauce:

  • 1 can coconut milk, fat skimmed from the top

  • 3 kaffir lime leaves

  • 1 teaspoon green curry paste

  • 2 cups chicken stock

  • 2 teaspoons brown sugar

  • 1 lime

  • To garnish:

  • 2 scallions, diced

  • 1 red chili, diced

  • Cilantro

  • Black sesame seeds

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Instructions

  1. Preheat oven to 400°F.

  2. In a medium bowl, combine minced garlic, ginger, soy sauce, fish sauce, mirin, sambal and olive oil.

  3. Place chicken drumsticks in a large zip top bag and pour the marinade over them. Close the bag and massage to cover chicken in marinade. Set aside.

  4. In a small bowl, place daikon and carrot sticks. Add rice wine vinegar and water (50:50 ratio) to cover the veggies. Sprinkle in sugar and stir until sugar is dissolved. Set aside to allow veggies to pickle.

  5. Transfer chicken to a baking sheet and bake 35-40 minutes, or until cooked through.

  6. In a large skillet over medium heat, add coconut milk fat. Once it starts to bubble, add kaffir lime leaves. Add green curry paste and stir to combine. Pour in chicken broth and add more coconut milk if needed to thicken. Stir in brown sugar and continue to cook until dissolved. Add a splash of fish sauce and a squeeze of lime. Continue to simmer while chicken cooks. Remove lime leaves.

  7. Pile chicken on a plate and pour coconut curry over top. Top with pickled veggies, and garnish with scallions, red chilies, black sesame seeds, cilantro and a squeeze of lime.

Asian Style Chicken with Coconut Broth
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Transcript

- Today I'm gonna show you how to make a really unctuous, delicious, quickly-marinated chicken in a very simple green curry coconut broth. It is so good. Let's make it. Alright, a little bit of garlic. Choo choo. Muy bueno. Got some ginger here. I think it's ideal to use a microplane with the ginger, because not only do you maximize the surface area of ginger flavor, but you also sort of get a ginger liquid. Okay. A little bit of soy sauce. So this is gonna be the salinity. It's also gonna give us a dark color when we cook our chicken. And we're gonna put just a tad of fish sauce in here. This is anchovy water. Anchovy is the world's secret ingredient. It's gonna give us a umami saltiness that works really well with chicken. It just does. And this is mirin, a sweet rice wine. If you don't have any mirin, you could just put some sugar in there. I'm cool with that. Here is sambal, a Malaysian hot sauce with dried shrimp and all kinds of crazy stuff in there. If you don't have this-- Tons of garlic. You could also go with sriracha. And a little bit of olive oil. Get the fat level up in here. That's it. I had this sticky, gooey, salty, sweet, amazing chicken in a Japanese restaurant once, and I deduced the flavors down to these things. I really really like making chicken this way. Marinade. The next thing is to make some quick pickles. Quickles. So we have some daikon radish here. Put it in a bowl. Just try to keep them all going in the same direction. Ooh. And the reason you wanna try and get these relatively small, is again, because we're making quick pickles, if we just put the carrot in straight up, it wouldn't taste like a pickle. But if you cut up a lot of carrots and make them small, it penetrates to the center much faster because the center isn't as deep. I'm gonna come in with rice wine vinegar. A little bit of water, maybe 50/50. Some sugar. Just stir it around a little, try and get that sugar to dissolve. If you had simple syrup, that would work great because it's already dissolved. So if you wanna be a complete maniac, taste the liquid. A little more sugar. The number one reason food doesn't come out great is cause you're not tasting it along the way. Curry. So this is a Thai green curry. It is light. It is bright. It's more of a coconut, kaffir-lime-leaf thing. So you just start the fat part at the top of the coconut. And you can see it. It's lumpy. That stuff's the best part of the coconut milk. And you just kind of heat that up a little bit, just like that, and once you see some bubbling, you can throw in these kaffir lime leaves. They can be a little tough to find. But they have this lemongrass smell, is the closest thing that I can tell you, and my goodness are they important. Having that makes worlds of difference. And now you can come in with just a tiny bit of green curry paste. Stir it in. So this is bubbling. We've got the kaffir lime smell. Just come in with some chicken broth now. So the aroma literally brings me back to this very bizarre train ride through Malaysia. It's called the Orient Express. I think they made a movie about it. I'm just gonna put a little more of that in there. Try and get some thickness happening. Traditionally in Malaysian and Thai food, they would go with coconut palm sugar, right? Brown sugar works pretty similarly. So you get a little sweetness there. Oh, the smells are so good. The only salt you're allowed to add is fish sauce. Right now it's round, fatty coconut notes with a lot of sweetness. The fish sauce will change that game up. And we'll just lastly hit it with just a little bit of lime. Just for a little more brightness. And that's it. Our curry is golden right now. So tasty. At this point, I think it's a good idea to probably cook the chicken. That should happen at some point. And the chicken is looking killer. It's got this dark brown color which happened from the soy sauce. And what you end up with is very very savory but also sweet and spicy chicken. Combining that with everything else that we're gonna do ... Forget about it. So now, here we've got our curry over here. Kaffir lime leaf is a lot like a bay leaf. We don't really want it ending up in the final product, so we can yoink those out. Man. You've got a coconut flavor, smell that's fatty and wonderful. You've got a chicken meat smell which is unctuous as could be thanks to the soy sauce and the mirin and everything. I think we should just dress it kinda like that. Maybe get some redness happening in there. Get this to pop around. Got a pickle. Something like that. Black sesame seeds because they look good on the internet, don't they? A few leaves of cilantro. And perhaps just some more lime around top. I don't even wanna touch it cause it's so beautiful. Okay, so here's what we're gonna do. We're gonna do that, and we're gonna get some creamy, milky deliciousness. Oh yeah. Are you kidding me? Juicy chicken, loaded with flavor. It's got the salt. It's got the sweet. It's got the ginger spice. That is damn good. I don't even know what to say. So I will just say goodbye.