***FOR SEASONING PASTE*** 2 fresh jalape?o chilies
15 fresh hot red cherry peppers — or eight
— 4-inch-long fresh — red chilies 2 large stal fresh lemongrass — or 4 short
1 piece fresh gingerroot — peeled (1″)
3/4 pound small shallots — 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 oil — or safflower oil
3 pounds chicken — cut into 16 serving
pieces (3 to 4) 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
steamed rice — accompaniment
Make seasoning paste:
Wearing rubber gloves, seed and devein jalape?os and about half of cherry pepper s or red chilies for a moderately hot dish. Trim root ends and tough tops of l emongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.
To a food processor with motor running add jalape?os, cherry peppers or red chil ies, 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 modera tely low heat until hot. Add oil and heat until hot but not smoking. Cook sea soning paste, stirring frequently, until dry and very fragrant, about 25 minute s. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water a nd 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 minut es. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 min utes, or until beans are tender.
(Braised Chicken with Chilies and Chinese Long Beans)
Notes: The intoxicating seasoning paste in this Eurasian stew may be used to fl avor chicken, beef, lamb, or seafood.
Serve braised chicken with rice.
Makes 4 to 6 servings.
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