White Chili Chicken

White Chilli Chicken

Link: CGPT, previous instructions were at Recipes - Savoury Meals

Process

1. Prep
   1. Don’t pre-poach the chicken, it gets cooked in the pot and then shredded
2. Chilli Paste
   1. Stem and deseed the chillis, then tear into pieces
   2. Toast lightly in a dry pan - just 10-15 seconds per side until just fragrant
   3. Cover with boiling water, soak 20 minutes
   4. Blend to very smooth with 120ml soaking water and the remaining paste ingredients. It should be a pourable completely smooth paste.
3. Head the oil in a heavy pot over medium heat
4. Add the chilli paste and salt
5. Cook 8-10 minutes, stirring frequently until it’s getting darker, glossy, and smells sweet and rounded instead of raw
6. Add the ground coriander, stir 30 seconds
7. Add the chicken stock, cooked beans, jalapenos; bring to a simmer and cook 15-20 minutes
8. Add the chicken (raw & whole); should be just covered by liquid
9. Bring to a bare simmer, poach 15 minutes (until the chicken pulls easily)
10. Remove the chicken, rest for 2-3 minutes and then shred
11. Add a little hot stock to the chilli if it looks tight
12. Add back the shredded chicken
13. Simmer 5 minutes
14. Add the hot stock and remove from heat
15. Rest for 90 seconds
16. Add the cheddar, stirring gently until melted
17. Stir in the lime juice, coriander, scallions