Chinese
✤3 tbsp vegetable oil, divided
✤1 tbsp (8g) cornstarch
✤2 tsp fresh ginger juice
✤2 tsp soy sauce or tamari
✤2 tsp Shaoxing wine
✤1 tsp white pepper
✤1 tsp (4g) sugar
✤1 tsp salt, divided
✤1/2 tsp chicken bouillon
✤2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
✤1 lb small red potatoes, unpeeled, halved
✤1 small onion, halved and sliced thin (~214g)
✤1 tbsp curry powder
✤1- 14 oz can lite coconut milk
✤2/3 cup canned condensed cream of chicken soup
✤3 tbsp evaporated milk
✤1 oz parmesan cheese, grated
❖For the ginger juice, grate peeled fresh ginger into a fine-mesh strainer set over a bowl. Press the grated ginger firmly into the strainer using the back of a spoon. Discard grated ginger, reserve juice.
❖In a large bowl, combine 1 tbsp vegetable oil, cornstarch, ginger juice, soy sauce, Shaoxing wine, pepper, sugar, 1/2 tsp salt & bouillon. Add chicken and toss to coat well. Cover and refrigerate at least 30 min or up to 2 hours.
❖In a large saucepan, cover potatoes with 1 inch water. Add 1/2 tsp salt and bring to a boil. Simmer and cook until paring knife slips in and out of potatoes easily, 5-10 min. Drain potatoes and set aside.
❖Heat empty 14-inch wok or raised pan over high heat until just starting to smoke. Reduce heat to medium, drizzle remaining 2 tbsp oil around perimeter of pan and heat until just smoking. Add onion & 1/2 tsp salt and cook, tossing slowly but constantly, until onion begins to soften, about 2 min.
❖Add curry powder and cook, stirring constantly, about 1 min. Add chicken with marinade and cook, tossing slowly but constantly, until beginning to brown, about 5 min. Add potatoes, coconut milk & condensed soup and bring to a simmer. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, 5-10 min. Off heat, stir in evaporated milk.
❖Adjust oven rack 6 inches from broiler and heat broiler. Transfer chicken & sauce to 13x9-inch broiler safe baking dish and top with the cheese. Broil until cheese is spotty brown, 3-5 min.
