Ambila Chicken
- 2 fresh jalapeno chilies
- 15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies
- 2 large or 4 small stalks fresh lemongrass
- 1-inch piece fresh gingerroot, peeled
- 3/4 pound small shallots (about 20), halved
- 6 garlic cloves
- 3 candlenuts or 5 macadamia nuts
- 1/2 teaspoon dried shrimp paste
- 1 teaspoon turmeric
- 1 pound Chinese long beans or green beans
- 1/3 cup corn or safflower oil
- a 3/4- to 4-pound chicken, cut into 16 serving pieces
- 1 1/2 cups water
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon salt, or to taste
- Accompaniment: steamed rice
- Wearing rubber gloves, seed and devein jalapenos and about half of cherry peppers or red chilies for a moderately hot dish.
- Trim root ends and tough tops of lemongrass, discarding dry outer leaves, and slice thin.
- Cut gingerroot into 4 pieces.
- To a food processor with motor running add jalapenos, cherry peppers or red chilies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.
- Trim beans and cut into 2-inch pieces.
- Heat a 6-quart heavy kettle over moderately low heat until hot.
- Add oil and heat until hot but not smoking.
- Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes.
- Add chicken and cook over moderate heat, stirring, 10 minutes.
- Add water and simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through.
- Skim any fat from surface.
- Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minutes.
- Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 minutes, or until beans are tender.
- Serve braised chicken with rice.
jalapeno chilies, hot red, fresh gingerroot, shallots, garlic, candlenuts, shrimp paste, turmeric, beans, corn, water, lemon juice, soy sauce, sugar, salt, accompaniment
Taken from www.epicurious.com/recipes/food/views/ambila-chicken-14083 (may not work)