Marry Me Chicken (Asian Edition)

🧂 Ingredients

• 650 g chicken breast or thigh

  boneless and skinless
• 50 g sundried tomato
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• Salt

  season to taste
• Black pepper powder

  season to taste
• 2 shallots
• 3 cloves garlic
• 1 inch galangal
• 2 stalks lemongrass
• 1.5 cups chicken stock
• 1.5 cups coconut milk
• 1 tbsp corn starch

  mixed with same amount of water
• 4 kaffir leaves

  remove the stem and crush the leaves
• 100 g mushrooms
• 1 handful fresh basil leaves

  washed

Instructions

• 1 Wash 100 g mushrooms briefly. Remove the stem. Then slice the mushrooms thinly.
• 2 Peel and mince 3 cloves garlic and 2 shallots.
  
  Slice 1 inch galangal.
• 3 Cut off the upper 1/3 of 2 stalks lemongrass. We only need the bottom 2/3 of it.
  
  Cut off the bottom root area. Remove the outer layer of the lemongrass. Then
  bruise the lemongrass with the back of the knife, to release the aroma and
  essential oils.
• 4 Cut 650 g chicken breast or thigh lengthwise, horizontally through the thickest
  part of the meat.
• 5 Heat 2 tbsp olive oil in a non-stick pan over medium heat.
  
  Once the oil is warmed up, add the chicken. Sear the chicken on both sides until
  cooked and slightly browned. Flip the chicken every 3-4 minutes. It takes about
  10-12 minutes to cook the chicken.
  
  Then remove the chicken from the pan and set aside.
  
  Note: I'm using a 32-inch pan.
• 6 Add 4 tbsp unsalted butter to the same pan over medium-low heat.
  
  Then add garlic, shallots, galangal and sauté until it turns aromatic.
• 7 Add 4 kaffir leaves, 2 stalks lemongrass, 50 g sundried tomato and mushrooms.
  
  Briefly stir fry for 1 minute to release the aroma from the ingredients.
• 8 Add 1.5 cups chicken stock, 1.5 cups coconut milk. Stir well.
  
  Then add Salt and Black pepper powder, season to taste. Mix the seasonings well.
  
  Lastly, mix 1 tbsp corn starch with the same amount of water. Add to the sauce
  and stir well. The sauce will thicken slightly.
  
  Let it simmer for about 3 minutes.
• 9 Add the seared chicken into the sauce and continue to simmer for another 2
  minutes.
• 10 Add 1 handful fresh basil leaves.
• 11 Serve warm with potatoes, rice or bread. Or enjoy it on its own.

Nutrition Info