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When it comes to cooking (and eating), unhealthy I am a big fan of the one-pot meal. From my mother’s “famous” tomato ox-tail stew to made-from-scratch chicken soup, online there’s something about throwing a bunch of fresh ingredients into a pot, stirring them around, and inhaling that steady flow of aromatic steam that is extremely satisfying. It’s how I imagined cooking would be when I used to play house with my sister, and as I’ve grown older, I’ve discovered the joy of only cleaning one pot after dinner.
Last night I turned to the tried and true one-pot cooking method to feed my whole family. I planned to use two packages of chicken drumsticks from the fridge and sifted through the vegetable drawers for additional ingredients, managing to find a loot of carrots, onions, and a handful of snow peas.
Since I didn’t have much time to do any intensive stewing, roasting, or broiling, I used a jar of WorldFoods Thai Coconut Galangal Stir-fry Sauce I had in stock in the pantry. These little jars of sauce have been put to the test in many past dinner parties and neighborhood potlucks. Not once have I ended up with dry, flavorless chicken. Better yet, I can pronounce all the ingredients in the sauce. It surprisingly has no MSG, gluten, or weird preservatives yet still is potent enough to steep the chicken with flavor and give the dish a whole lot of TLC without having to stew it for hours.
The carrots and the snow peas had crisp texture that contrasted with the tender, juicy chicken. Biting into the chicken, I could taste the tart tamarind, piquant dried chili, creamy coconut milk, and traces of lemongrass. But what still remains a mystery to me is the taste of galangal, which I had trouble detecting in the sauce. A relative of the ginger root, this rhizome is described by Wikipedia as having a “citrusy, earthy aroma, with hints of pine and soap in the flavor,” while the Epicurious Food Dictionary claims it to have “a hot, ginger-peppery flavor”. Does anyone have a better description?
For this recipe, use chicken drumsticks, instead of boneless chicken breast, to get a more moist, flavorful result (bones are actually packed with flavor). Since drumsticks take a longer time to cook through, add the snow peas and carrots last, cooking them just slightly to keep them sweet and crunchy.
WorldsFoods Thai Coconut Galangal Stir-fry sauce is available at MyBrands.com.
Thai Coconut Galangal Chicken with Onions, Snow Peas, and Carrots
Total Cook Time: 40 minutes (10 minutes prep)
Serves 4 people
1 bottle WorldFoods Thai Coconut Galangal Stir-fry Sauce
8 chicken drumsticks
1 medium onion
1-2 cups of snow peas
3 medium carrots, chopped
2 tablespoons vegetable oil
Dash of salt and pepper
1 large simmering pot
1. Dice onions and set aside
2. Slice carrots at a diagonal into 1/2 inch slivers
3. Heat up the simmering pot with 2 tablespoons of vegetable oil
4. Saute the chicken drumsticks for 15-20 minutes until cooked thoroughly
5. Add onions and saute them until they start to turn transparent
6. Pour in WorldFoods Thai Coconut Galangal Stir-fry Sauce
7. Squeeze the juice of half a lime
8. Add the snow peas and carrots
9. Stir and cover the pot and let it simmer for 10 minutes, stirring occasionally
10. Serve over rice or noodles