I reduced the amount of oil in the Lemongrass Chicken from the original recipe. You can buy prepared Roasted Chile Paste in some Asian stores, but I would highly recommend making the Roasted Chile Paste - it is exceptional (it will keep refrigerated for up to 3 months in an airtight container).
AuthorJeanette
Ingredients
Roasted Chile Paste
1tablespoonSichuan peppercorns
1tablespoonannatto seeds
½cupfinely chopped shallots
½cupolive oil
¼cupfinely minced garlicabout 8 cloves
¼cupred pepper flakes
1/3cupground bean paste
2tablespoonsrice wine
2tablespoonssugar
2tablespoonslight soy sauce
Lemongrass Chicken
2tablespoonsfish sauce
2tablespoonschicken stock or water
Pinchof sugar
2tablespoonsolive oil
1poundskinlessboneless chicken (use breast or thigh meat, or a mix of both), cut into 1-inch cubes
1cupthinly sliced red onion
2teaspoonsfinely chopped garlic
¼cupfinely minced lemongrass
1red or green jalapeño chilestemmed and thinly sliced on the diagonal into rings
Combine the peppercorns and annatto seeds in a spice grinder (or use a mortar and pestle) and grind coarsely. Set aside.
In a small saucepan, combine the shallots and oil over medium heat and cook, stirring frequently, for about 6 minutes, until the shallots are light gold. Add the garlic and cook, stirring frequently, for about 4 minutes longer, until the garlic and shallot are lightly browned.
Stir in the red pepper flakes and the peppercorn-annatto mixture, mixing well. Add the ground bean paste, wine, sugar, and soy sauce and continue cooking, stirring, for 1 minute longer. Remove from the heat and let cool completely. This will make a lot more than you will need for making the Lemongrass Chicken. Store the remainder in an airtight container in the refrigerator.
Lemongrass Chicken
In a small bowl, whisk together fish sauce, stock, and sugar until the sugar has dissolved. Set aside.
Heat a wok over high heat until hot; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact. Add 1 tablespoon oil and heat until shimmering but not smoking. Add the chicken and cook, turning occasionally, for 3 to 4 minutes, until lightly browned on both sides.
Remove chicken from wok.
Return wok to heat and add 1 tablespoon oil. Add the onion and cook, stirring occasionally, for about 2 minutes, just until softened. Add the garlic, lemongrass, and jalapeño chile and cook for 30 seconds longer. Add the wine and deglaze the pan, stirring to dislodge any browned bits.
Add the chicken back to the wok. Add the fish sauce mixture, chile paste, and scallions to the pan and continue cooking for 1 minute more, until the scallions have softened slightly and the chicken is cooked through.
Transfer to a serving dish and garnish with the peanuts. Serve immediately.