I spent my first 6 months working as a paramedic in San Francisco. Because I didn’t spend much time working in SF, I didn’t get to know the SF Fire Department men and woman very well. What I do know, is that dinner is very important to firefighters at the fire house. I spent 6 years with my ambulance housed at the station I now work at, and 2 years housed coast side. Some of my best meals were at the firehouse. With that being said, I found this recipe from a book titled Firehouse Food: Cooking with San Francisco’s Firefighters. I made it for my daughter and I this weekend and we both loved it. I may tweak it a bit next time to add more heat and acid.
- 2 cups jasmine rice
- 5 TBS vegetable oil (I used olive oil)
- 1 medium white onion, halved and cut into 1/4 inch slices
- 1 TBS minced garlic
- 1 TBS minced ginger
- 1 jalapeno Chile, stemmed, halved, seeded and thinly sliced
- 4 boneless, skinless, chicken breast halves (I suggest trying boneless, skinless thighs as they are more tender) 2 pounds total
- 1 can (13.5 oz) coconut milk ( I used unsweetened)
- 1/4 cup soy sauce
- 3 TBS rice vinegar
- 1 bunch basil, leaves thinly sliced
cook rice, set aside. Heat oil, add onion, garlic, ginger Chile, stir fry until the onion is softened (3-4 mins). Set aside. Heat more oil and add chicken until opaque (5 mins). Return the onion mixture to chicken, add coconut milk, soy sauce, vinegar, bring to a boil and cook until reduced by 1/2 (8 mins). Stir in the basil, and serve.
Suggestions: add Thai chili paste for more heat, juice of lime for acid, cilantro in place of basil and crushed peanuts to garnish.