Torch Ginger Shredded Chicken
- Half a chicken breast
- 1 lime
- 1 bay leaf, ripped
- 1 clove smashed garlic
- 1 cm smashed ginger
- a pinch of salt
- 1/2 lt boiled water
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- 5 shallots, thinly sliced
- 2-3 clove garlic, thinly sliced
- 3 bird eye chili (optional)
- 2 unbloomed torch ginger flower, quartered, remove the center stem, chopped
- cherry tomatoes, halved
- A handful of stink beans (optional)
- 3 keffir lime leaves, ripped
- 2 bay leaves, ripped
- 1cm smashed galangal
- 1tsp mushroom powder
- 1tsp sugar
- salt, white pepper
- 1/2 keffir lime
- a dash of coconut cooking oil
COOK:
1. Squeeze lime onto the chicken breast, leave for 5 min.
2. Wash the chicken, boil together with the bay leaf, garlic, ginger, and salt on low heat for 15 min. Drain to cool and then shred. Ditch the bay leaf, garlic, and ginger.
3. Heat oil on a large pan or wok over low heat. Toss shallots garlics, bay leaves, keffir lime leaves, and galangal. Stir until fragrant.
4. Add the shredded chicken and stink beans. Mix together, cook for about 3 min.
5. Add the torch ginger flower, tomatoes and chilis. Cook for another 3 min or until the tomatoes softened.
6. Season with salt, pepper, mushroom powder, and sugar. Drizzle with keffir lime. Serve with the best dish on earth: warm rice.
