Chicken kare-kare
Chicken kare-kare

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken kare-kare. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken kare-kare is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken kare-kare is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken kare-kare using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken kare-kare:
  1. Prepare 6 chicken thighs, bone-in and skin-on, trimmed
  2. Make ready 250 g choy mue, halved
  3. Take 2 Japanese eggplants, sliced into 1 cm diagonals
  4. Make ready 1 onion, chopped
  5. Make ready 4 cloves garlic, finely chopped
  6. Make ready 1/2 tsp ground cumin
  7. Take 1/2 tsp cayenne powder
  8. Make ready 3 tbsp fish sauce
  9. Get 3-4 cups chicken stock
  10. Make ready 2 bay leaves
  11. Make ready 1-227 ml can bamboo shoots, shoestring cut or sliced
  12. Get 3 heap tbsp smooth peanut butter (preferably unsalted)
Instructions to make Chicken kare-kare:
  1. Add a splash of veg oil to a large wok or medium pot (I prefer the wok, for its heat distribution) on medium-high heat. Season the chicken thighs with salt and pepper and sear them until browned, about 5 minutes per side. Remove the chicken to a plate.
  2. If needed (probably not), refresh the oil in the wok or pot, then add the choy mue. Be careful because it will splatter. Fry for about 2 or 3 minutes until they've wilted down, then remove them to a serving dish (not the same plate as the chicken).
  3. Repeat the above step for the eggplant. Fry them until they're caramelized but not so far that they turn limp and mushy. This will take about 5 or 6 minutes. Remove them to the same dish as the choy mue.
  4. Add the onion and garlic to the wok. Fry just until the onions are translucent, about 2 minutes. Stir in the cumin and cayenne and fry another minute, then turn on your stove vent and add the fish sauce. Return the chicken to the pot, skin-side up, then add just enough stock to submerge everything. Throw in the bay leaves and bring to a simmer. Turn the heat down to medium and simmer until the sauce is reduced by half, which will take about 30 minutes.
  5. Add the bamboo shoots to the pot and stir in the peanut butter. Simmer a final 5 minutes. The sauce should be thick and rich by this point. Remove the bay leaves and check the seasoning, then serve atop the choy mue and eggplant. Alternatively, you can add the choy and eggplant to the wok, but you'll run the risk of the eggplant disintegrating.

So that’s going to wrap this up with this special food chicken kare-kare recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!