Yellow Curry Paste Cauliflower Chicken Drumettes (黃咖哩醬椰菜花鷄翼, Wong4 Gaa3 Lei1 Zoeng3 Je4 Coi3 Faa1 Gai1 Jik6)

This is a simple to make cauliflower curry dish. Aside from cutting up the vegetables, there’s no other work involved in preparing this dish – there’s no need to marinate or brown the chicken drumettes before cooking (just buy already cut chicken wing pieces). The curry paste and coconut milk come from a can, so all you must do is open the cans. It doesn’t get any simpler than this.

Enjoy!

Ingredients

1 lb.	500 g.	Chicken drumettes (鷄翼, gai1 jik6)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1	1	Head cauliflower (紅蘿蔔, hung4 lo4 baak6), cut into individual florets
8 oz.	227 g.	One package fried tofu (油炸豆腐, jau4 zaa3 dau6 fu6)
7.4 oz.	210 g.	One 15 oz. (425 g.) can unpeeled straw mushrooms (草菇, cou2 gu1), drained and cut in half
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
3	3	Red chili peppers (紅番椒, hung4 faan1 ziu1), cut into ½-inch (15 mm.) pieces on the diagonal; optional and to taste
		Oil for cooking

Sauce Ingredients

4 oz.	114 g	One can Maesri brand Yellow Curry Paste (黃咖哩醬, wong4 gaa3 lei1 zoeng3) or equivalent
14 oz.	400 ml.	One can coconut milk (椰汁, je4 zap1)
4 Tbs.	60 ml.	Fish sauce (魚露, jyu4 lou6)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry

Equipment

6 qt.

5.7 L.

Dutch oven

Preparation Instructions

Maesri Brand Yellow Curry Paste
(黃咖哩醬, wong4 gaa3 lei1 zoeng3)

1. Prepare the chicken drumettes by removing any excess fat and remaining yellow skin. Ideally all the yellow skin was removed during the vendor’s chicken cleaning process, but some always remains and will prevent the sauce from penetrating the skin. Use your fingers and rub any remaining yellow skin from the chicken under cold running water.
2. Wash and cut the cauliflower into individual florets.
3. Open the fried tofu package and discard any liquid.
4. Open and drain the can of unpeeled straw mushrooms, and cut each mushroom in half.
5. Remove any stems from the red chili peppers and cut into ½-inch (15 mm.) pieces on the diagonal. The amount of red chili peppers to use in this dish depends upon personal taste and is optional, so feel free to reduce or increase the amount.
6. Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
7. Open the cans of the Maesri brand Yellow Curry Paste or equivalent, and the coconut milk.

Cooking Instructions

1. Add oil to a Dutch oven and heat over medium- to medium-high heat. When the oil starts to shimmer, add the Maesri brand Yellow Curry Paste or equivalent to the Dutch oven and stir fry. Add the coconut milk to the Dutch oven, wash out the coconut milk can with fish sauce and Shaoxing rice wine or dry sherry, and add the liquid to the Dutch oven. Increase the heat to high, bringing the mixture in the Dutch oven to a boil. Don’t use too much liquid or it will dilute the curry-coconut mixture.
2. Add the chicken, straw mushrooms, and fried tofu to the Dutch oven. When the mixture returns to a boil, cover, reduce the heat to low, and simmer for 15 minutes.
3. Uncover the Dutch oven, and add the green onions and red chili peppers to the Dutch oven. Increase the heat to high to bring the mixture to a boil and cover before reducing the heat to low to simmer for another 5 minutes.
4. Uncover the Dutch oven, turn off the heat, put the cooked ingredients into a serving dish, and serve with Clay Pot Rice (煲仔飯, Bou¹ Zai² Faan⁶) or steamed rice.