Not every version of butter chicken uses butter Coconut milk gives this slow-cooker chicken its creamy richness This is a fast recipe for th
Yield:
4 to 6 servings
3tablespoons vegetable oil
3tablespoons grated ginger
1tablespoon garam masala
16-ounce can tomato paste
¾teaspoon kosher salt
3pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1teaspoon lime zest
1tablespoon lime juice
1cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
½cup chicken stock
¼cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)
Stir everything together, cover and cook on low heat setting for 4½ to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
12 ounces raw velveted protein (sliced chicken, beef, or pork, or shrimp; or 8 ounces/225g pre-cooked sliced or julienned protein)
2 tablespoons hot chicken stock or water (plus additional if needed later in cooking)
1½ tablespoons oyster sauce
1½ tablespoons light soy sauce
1 tablespoon dark soy sauce
½ teaspoon salt (or to taste)
½ teaspoon sesame oil
¼ teaspoon sugar
⅛ teaspoon white pepper
1 pound fresh lo mein noodles (pre-cooked or uncooked)
2 cloves garlic (minced)
1 cup fresh mushrooms (sliced)
¾ cup carrot (julienned)
½ cup bamboo shoots (julienned or sliced)
½ cup sliced water chestnuts
3½ cups napa cabbage (shredded)
1 cup snow peas
2½ cups mung bean sprouts
2 tablespoons neutral oil (such as vegetable, canola, peanut, or avocado oil)
1 tablespoon Shaoxing wine
2 scallions (julienned)
Instructions
Follow the instructions for velveting chicken, beef, pork, or shrimp. If using a cooked protein, like Chinese BBQ Pork (Char Siu), you can slice it or julienne it.
Prepare the lo mein sauce by combining 2 tablespoons of hot stock/water, the oyster sauce, light soy sauce, dark soy sauce, salt, sesame oil, sugar, and white pepper in a measuring cup or medium bowl.
If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, boil them in a large pot of water until they’re al dente, drain, and rinse thoroughly in cool water. Drain thoroughly and set aside. Prepare the garlic and all the vegetables to have them ready for cooking.
Place your wok over medium-high heat until it just starts to smoke, and add the oil. If using a raw protein, add it to the wok in one layer, and allow it to sear. Stir-fry until it’s about 80% done, and remove from the wok, leaving behind any oil/fat.
Add the garlic, mushrooms, carrots, bamboo shoots, and water chestnuts (this would be your first step if you’re not using any uncooked protein). Increase the heat to high, and stir-fry for 1 minute.
Add the Shaoxing wine around the perimeter of the wok. Give everything a quick stir, and add the napa cabbage and, if using, any cooked protein.
Stir-fry for 20 seconds, and add the lo mein noodles. The noodles should be warm or at room temperature—not stuck together! If they are, just rinse them in warm water to loosen them up.
Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed. Make sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
Next, add the snow peas and bean sprouts (and the stir-fried protein, if you pre-cooked a raw protein at the beginning of the recipe) back to the wok. Continue stir-frying until everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of hot water until the noodles loosen up.
Add the scallions. Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your preference.
Plate your lo mein and serve with homemade chili oil or hot sauce on the side!
Preheat oven to 300°F. Pat pork dry with paper towel. Rub with canola oil and season with salt and pepper.
Place seasoned pork butt on the rack of a roasting pan and cook for 3 hours, until pork is 160°F.
Cool for at least 15 minutes, then carve to ⅛-inch-thick slices.
FOR RONTO WRAP SLAW
Combine apple cider vinegar, sambal, sugar, canola oil, dried parsley, salt, and pepper in a large mixing bowl.
Add matchstick carrots and shredded cabbage and toss until combined.
Refrigerate until ready to serve.
FOR PEPPERCORN SAUCE
Combine all ingredients in a large mixing bowl.
Refrigerate until ready to serve.
FOR GRILLED OR TOASTED PITA BREAD
Preheat grill or sauté pan over medium heat. Brush pan or grill with oil.
Toast bread for 1 minute on each side, until golden brown. Keep warm until ready to serve.
FOR GRILLED SAUSAGES
Preheat grill pan over medium heat for 5 minutes. Grill sausages for 5 to 7 minutes, turning once, until internal temperature reaches 160°F.
Add reserved pork slices to pan and cook until golden brown on both sides.
Keep warm until ready to serve.
TO SERVE
Place 2 slices of pork roast on each piece of pita bread. Place one grilled sausage on top. Top each wrap with ½ cup of Ronto Wrap Slaw and drizzle with Peppercorn Sauce.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens; the flavor profile may vary from the restaurant’s version.
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