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1
In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste.
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2
Pulse on high for 30 seconds or until mixture is a smooth puree.
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3
Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat.
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4
Cover and refrigerate for 24 hours.
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5
Preheat oven to 400 degrees F.
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6
Remove chicken from marinade and pat dry.
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7
Season with salt and pepper.
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8
In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down.
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9
Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well.
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10
Place pan in oven for 12 minutes or until chicken is cooked through.
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11
Remove chicken from pan and set aside until cool enough to handle.
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12
Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits.
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13
Let mixture simmer for 6 to 8 minutes.
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14
Add butter and stir to incorporate.
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15
While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare.
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16
Repeat the process with the drumstick and thigh portion and set aside.
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17
To serve:
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18
Using square plates, shingle slices of peeled sliced lime, top with some Choi Sum, place the chicken on top, and drizzle with more sweet Thai chili sauce, if desired.
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19
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well.
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20
Add chili sauce and mix to combine.
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21
Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.
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22
In a medium pot, bring 4 quarts of salted water to a boil.
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23
Place ice cubes in a medium bowl and cover with cold water.
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24
When water is boiling, add choi sum and cook for 10 seconds.
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25
Remove from water and add to bowl with ice cubes to stop the cooking process.
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26
Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.
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27
Just before serving, heat oil in a medium saute pan over medium heat.
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28
Add garlic and onion and sweat for 15 seconds.
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29
Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds.
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30
Drain on a paper towel-lined plate before serving.
