Chicken Coconut Dashi

Category, DifficultyAdvanced

Recipe by Peloton Culinary & Catering

 ¼ cup olive oil
 1 ½ lbs chicken thigh, boneless, skinless, small dice
 64 oz coconut milk
 1 ½ cups pineapple juice
 1 cup mushroom stock
 ½ lb cremini mushrooms
 64 oz chicken stock
 4 oz ginger, peeled and finely chopped
 2 tbsp garlic, minced
 4 oz yellow onion, diced
 4 tbsp dashi powder
 2 oz lemon grass, center stalk only
 2 limes, zested and juiced
 sriracha
 cilantro
 kosher salt and black pepper

1

Preheat oven to 350 degrees.

2

Remove the stems from the mushrooms and reserve. Cut the caps of the mushrooms into quarters. Roast the mushroom stems for ten minutes.

3

Transfer the roasted mushroom stems to the 2 quart sauce pot and cover with 2 cups of water. Bring water to a boil and simmer for thirty minutes. Strain the
mushroom stock and reserve the liquid. Discard the stems.

4

In a heavy bottomed large pot, heat the olive oil over medium high heat. Season the chicken liberally with salt and pepper. Sear the chicken in batches to
achieve a light brown color and set aside.

5

Reduce the heat to medium. Add the minced ginger, yellow onion and garlic to the pan, and sauté for a few minutes. Add the mushroom caps and sauté for an additional few minutes stirring constantly.

6

Add the pineapple juice, coconut milk, mushroom stock, chicken stock and lemon grass. Bring the broth to a simmer. Whisk in the dashi. Add the chicken.

7

Continue cooking, stirring occasionally for 1 hour.
Remove the lemon grass stalks.

8

Just before service, add the lime zest and juice, cilantro and Sriracha to taste. Adjust seasoning with salt and pepper.

Happy Cooking!!!

Ingredients

 ¼ cup olive oil
 1 ½ lbs chicken thigh, boneless, skinless, small dice
 64 oz coconut milk
 1 ½ cups pineapple juice
 1 cup mushroom stock
 ½ lb cremini mushrooms
 64 oz chicken stock
 4 oz ginger, peeled and finely chopped
 2 tbsp garlic, minced
 4 oz yellow onion, diced
 4 tbsp dashi powder
 2 oz lemon grass, center stalk only
 2 limes, zested and juiced
 sriracha
 cilantro
 kosher salt and black pepper

Directions

1

Preheat oven to 350 degrees.

2

Remove the stems from the mushrooms and reserve. Cut the caps of the mushrooms into quarters. Roast the mushroom stems for ten minutes.

3

Transfer the roasted mushroom stems to the 2 quart sauce pot and cover with 2 cups of water. Bring water to a boil and simmer for thirty minutes. Strain the
mushroom stock and reserve the liquid. Discard the stems.

4

In a heavy bottomed large pot, heat the olive oil over medium high heat. Season the chicken liberally with salt and pepper. Sear the chicken in batches to
achieve a light brown color and set aside.

5

Reduce the heat to medium. Add the minced ginger, yellow onion and garlic to the pan, and sauté for a few minutes. Add the mushroom caps and sauté for an additional few minutes stirring constantly.

6

Add the pineapple juice, coconut milk, mushroom stock, chicken stock and lemon grass. Bring the broth to a simmer. Whisk in the dashi. Add the chicken.

7

Continue cooking, stirring occasionally for 1 hour.
Remove the lemon grass stalks.

8

Just before service, add the lime zest and juice, cilantro and Sriracha to taste. Adjust seasoning with salt and pepper.

Happy Cooking!!!

Chicken Coconut Dashi