Tuesday, May 1, 2012
The Cheesecake Factory Bang-Bang Chicken and Shrimp
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
3 cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup corn starch
1/2 cup vegetable oil
4 cups cooked white rice
1-1/2 cups flaked coconut
1/2 teaspoon dried parsley, crumbled
2 tablespoons chopped peanuts
2 green onions, julienned
1. Make the curry sauce by heating the chili oil in a large saucepan
over medium heat. When the oil is hot add the onion, garlic, and
ginger. Sauté for about about 30 seconds then add the chicken broth.
Add the spices (cumin, coriander, paprika, salt, black pepper, and
turmeric) and stir well. Simmer for 5 minutes then add the coconut
milk. Bring mixture back up to a boil, then reduce heat and simmer for
20 minutes or until sauce begins to thicken. Add the julienned carrots
and zucchini, and the frozen peas. Simmer mixture for 10 minutes or
until carrots become tender.
2. Make peanut sauce by combining peanut butter, water, sugar, soy
sauce, rice vinegar, lime juice, and chili oil in a small saucepan
over medium heat. Heat just until mixture begins to bubble, then cover
the pan and remove it from the heat.
3. Toast the flaked coconut by preheating your oven to 300 degrees.
Spread coconut on a baking sheet and toast it in the oven. Stir the
coconut around every 10 minutes or so that it browns evenly, but watch
it closely in the last 5 minutes so it doesn't get too dark. After 25
to 30 minutes the coconut should be light brown. Take it out of the
oven and let it cool.
4. Cut the chicken breasts into bite-size pieces. Coat the chicken and
shrimp with corn starch. Heat the vegetable oil in a wok or large
skillet over medium heat. Add the coated chicken to the pan and sauté
it for a couple minutes, turning as it cooks. Add the shrimp to the
pan. Cook the shrimp and chicken for a couple minutes, until it's
done, then remove everything to a rack or towel to drain.
5. Build the two plates (or you can divide the meal into four
portions) by filling a soup bowl with 2 cups of white rice. Press down
on the rice. Invert the bowl onto the center of a plate, tap it a bit,
then lift off the bowl leaving a formed pile of rice in the center of
each plate. Arrange an equal portion of chicken and shrimp around the
rice. Spoon the curry sauce and vegetables over the chicken and
shrimp, being careful not to get any sauce on top of the rice.
6. Drizzle peanut sauce over the dish concentrating most of it on the
rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center
of the rice. Add a tablespoon of chopped peanuts on the parsley, then
place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4
cup of toasted coconut over the chicken and shrimp and serve it up.
Makes 2 large entrees.