Tuesday, June 25, 2013

Emerald Chicken

Oh man! I have been waiting to try out this recipe. If you haven't been to the hole in the wall restaurant Chino Bandido, you need to. It is the weirdest combination of Mexican and Chinese fusion food I have ever had and it is FANTASTIC! We stopped there the other night and ordered a large assortment of different meats in many combinations but my favorite was their Emerald Chicken.
Now the chicken alone was nothing great, in fact it really wasn't even that good BUT they had this relishy sauce that they put on top of it that completely changes the flavor and knocks it out of the ball park! I recently made this relish(?I guess thats what I will call it?) to go on top of some of my roasted chicken breasts and it was BOMB! The simplicity of it is unbelievable and is full of flavor. But you will have to check out the ingredients to see just how simple this thing is! But I'm telling you...this one...is one you NEED to try!



¼ cup finely minced peeled fresh ginger
¾ cup finely minced green onion
1/2 tsp. kosher salt (or sea salt)
1 cup vegetable oil (I used olive oil)

Combine ginger, green onion and salt in small bowl. Add vegetable oil,
stirring to combine and dissolve salt. Strain mixture thru cheesecloth to drain most of the oil. Oil can be reserved for other recipes. Serve immediately or store in an airtight container.
**UPDATE**
I have recently started making this without adding all the oil to it and draining it off. I have been using about 2 TBSP of olive oil and just mixing it together and it tastes just the same.

Chino Bandido serves this with chopped chicken.

**Randi's Side Notes**
~ I didn't have any cheesecloth lying around, so I just used one of my mesh strainers and it worked just fine. I did push a little on the relish so that more of the oil would come off, but again, next time I don't think I will add all the oil.
~  I think it would be fantastic on top of tilapia or a good white fish. I think it would be great mixed in with some quinoa or even used to stir fry up some veggies. Give it a try and let me know what you think!

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