Yield: ~1 hotel pan
Variations: many (you can use tofu, add ginger, add fish sauce, shrimp, pumpkin, beef, pork, Thai basil, various peppers, green onions, yellow onions, cilantro, lime juice, mung beans, etc.)
Ingredients: (approximate, go by taste)
10 pounds cubed chicken thigh
1 pound galangal root cut into coins
5-7 stalks lemongrass small chop
15 kaffir lime leaves
2 pounds fajita cut red bell pepper
2 pounds fajita cut green bell pepper
5 chilis (to taste)
fermented black beans (about a cup)
1 bunch Chinese long beans, cut into 4 -5 inch pieces
1 pounds shallots
Raw Sugar (turbinado, palm)/water 1 part sugar, 2 parts water for caramel
Curry powder or cumin/ground clove for chicken (to taste)
Fry shallots in your favorite frying oil. Set aside on paper towels.
Now fry ½ of the lemon grass in the oil until it starts to turn brown.
Filter the oil and set aside enough to cook chicken in one brazier and vegetables in the other.
Get chicken dry with paper towels, sprinkle on some curry powder or cumin/clove (go easy on the clove) Cook chicken in brazier on flavored oil. Meanwhile, using 1 part sugar to 2 parts water over low heat in a small nonstick saucepan make some caramel to finish the chicken with.
In other brazier add galangal root to the frying oil. Once galangal has had time to infuse oil, reduce oil amount if necessary, but to leave enough to now stir fry the Chinese long beans (dry to preserve color), peppers, remaining lemongrass, and chilis.
When chicken appears done and caramel is browned (add water to caramel to adjust if it gets too thick) stir in caramel to flavor the chicken. Now spoon out chicken into veggie brazier to mix, add fermented black beans to taste. Garnish with fried shallots.