Roasted Buddha Chicken | Food Stuff
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Cooking tools:
- Food processor
- Mixing bowl
- Oven
- Saute pan
- Wooden spoon
- Kitchen towel
- Pot
- Paper towel
- Plate
- Refrigerator
- Kitchen timer
- Measuring cup
- Measuring spoon
- Colander
- Slotted spoon
- Tongs
- Chef's knife
- Cutting board
- Whisk
- Pastry brush
- Ice cube tray
- Saucepan
Ingredients
- 16 ounces choi sum, or bok choy
- 2 tablespoons canola oil
- 3 pounds skin-on chicken pieces, leg and breast only
- 12 ounces chicken stock
- 1 cup cilantro leaves, plus more for garnish
- 24 ounces coconut milk
- 4 (3-inch) pieces galangal
- 6 tablespoons thinly sliced garlic
- 24 cloves garlic
- Ice cubes
- 3 limes, juiced
- 3 ounces lime juice
- 4 limes, peeled and sliced
- Salt
- freshly ground black pepper
- 24 shallots, roughly chopped
- 1 1/2 teaspoons sugar
- 2 ounces sugar
- 8 Thai chiles, finely chopped
- 8 ounces sweet Thai chili sauce
- 12 ounces sweet Thai chili sauce, plus more for drizzling
- 16 tablespoons sweet Thai chili sauce
- 3 ounces unsalted butter
- 4 tablespoons olive or vegetable oil
- 6 tablespoons finely diced sweet white onion
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