Shredded Chicken with Torch Ginger
Ingredients
- 400-500g Chicken fillet
- 4 cloves Garlic, smashed
- 6-8 Torch ginger flowers, washed, center stem removed, thinly sliced (quantity to taste)
- 2 inches Galangal, smashed
- 4 Kaffir lime leaves, torn
- 3 Green tomatoes, sliced
- 10 Shallots, finely sliced
- 5 cloves Garlic, finely chopped
- 75g Red bird's eye chilies, sliced or coarsely ground
- 2 Limes or 1 tablespoon Lime juice
- 3 teaspoons Mushroom stock powder
- 1 teaspoon Salt
- 4 teaspoons Sugar
- Oil as needed for sautéing
Preparation
Clean the chicken, boil in boiling water for about 3 minutes, discard the water, then reboil with fresh water and smashed garlic until cooked, cool and shred the chicken, then set aside.
Heat oil in a pan, sauté sliced shallots, chopped garlic, torn kaffir lime leaves, and smashed galangal until fragrant, then add the chilies and stir well.
Add the shredded chicken and mix evenly, season with salt, sugar, and mushroom stock powder, cook until the spices are absorbed, adding a tablespoon of water if needed.
Once the chicken has absorbed the spices, add the sliced green tomatoes and torch ginger flowers, stir until well combined and the flowers wilt, squeeze in lime juice, adjust seasoning to taste, stir briefly, then turn off the heat and serve.
Tips
This dish has a highly fragrant aroma that significantly boosts appetite and may lead to consuming large amounts of rice.
