I bought this wonderful cookbook titled Secrets Of The Best Chefs by Adam Roberts. The selling point of the entire book is the inclusion of this delicious recipe by Roy Choi. Ever since the first time I made this a month or so ago I’ve been craving it; it’s time to make it again tonight. But first, lets share it with anyone out in internet land that wants to try it and have their flavor senses thank them. To start, you must make his sweet chili sauce, it is an integral part of the dish and cannot be omitted.
Sweet Chili Sauce
This very spicy, slightly sweet sauce can be used on all types of protein or just plain rice. You can omit some ingredients, as I did, because I was unable to find everything and I needed it a little less spicy for the children, but don’t skip the key ingredients. Key to this sauce is the chili sauce, citrus, herbs, onion, garlic, and ginger.
1 (10-ounce) bottle Mae Ploy sweet chili sauce
2/3 cup loosely packed Thai basil leaves
2/3 cup loosely packed cilantro leaves
1/3 cup freshly squeezed orange juice (1 med orange)
1/2 cup freshly squeezed lime juice (5 med limes)
1 medium yellow onion, peeled and coarsely chopped
8 medium cloves garlic, peeled and slightly chopped (to get them started, the blender will do the rest)
3 TBS sriracha hot sauce
2 TBS Korean crushed red pepper
2 TBS toasted sesame seeds
2-inch piece of ginger, peeled and coarsely chopped
1 dried Anaheim chili, stemmed and coarsely chopped (optional)
1 Serrano chili, stemmed and coarsely chopped (optional)
4 tsp. kosher salt
4 tsp. Korean chili paste
1 tsp. freshly ground black pepper
Add all of the ingredients to a blender. Blend for 1 minute, until you have a smooth puree. Taste to adjust for citrus, heat, and salt. Use immediately or refrigerate in a jar for later use. The sauce will last for about 1 week in the refrigerator.
1/2 yellow onion, peeled and thinly sliced
1 cup cooked chicken, diced
1/2 cup cleaned and sliced Chinese broccoli or whole spinach leaves or a combination
2 cups cooked rice
1/2 cup Sweet Chili Sauce, plus more to taste
A big handful of cilantro leaves, plus more for later
A big handful of Thai basil leaves, plus more for later
1 or 2 red fresno chilies, thinly sliced
A few TBS of toasted sesame seeds
A three-finger pinch of fried shallots
2 fried eggs (optional)
Set a wok on high heat. Swirl 3 TBS canola oil until it’s hot, add the onions. Lower heat and let the onions cook. When they start to brown, remove to bowl and set aside. Add more oil, add chicken, warm chicken and remove to onion bowl. Add more oil, increase heat, add the greens, stir until wilted, add to onion and chicken bowl. Oil again, add rice, flatten like a pancake. Allow to sit for a bit, lower heat, sizzle a minute, start moving it around. You don’t want a film on the bottom; you want the rice to be in direct contact with the heat. Slowly cook and warm rice without adding color. Add onions, chicken, and greens to wok and stir. Add the chili sauce. Stir and taste. Add cilantro, basil, sesame seeds, and fried shallots and top with the same and a fried egg.
If you want to use fresh chicken and not leftover or a cooked rotisserie marinate for 30 minutes in the refrigerator with;
1/2 cup lime juice
1/2 cup soy sauce
1/4 cup toasted sesame oil
1 med Asian pear (grated)
1 tsp. freshly ground pepper
Pat very dry and cook the chicken in the 1st step instead of the 2nd step, before cooking the onions.
You want the shallots and oil to come up in temperature together. So add sliced shallots to a pan of cold canola oil. Slowly bring up the heat and cook, until the shallots are deep golden brown.