Ambila chicken

***FOR SEASONING PASTE***
   2                    fresh jalapeño chilies
  15                    fresh hot red cherry peppers -- or eight
                        -- 4-inch-long fresh
                        -- red chilies
   2      large   stal  fresh lemongrass -- or 4 short
   1      piece         fresh gingerroot -- peeled (1")
     3/4  pound         small shallots -- halved
   6                    garlic cloves
   3                    candlenuts -- or 5 macadamia nuts
     1/2  teaspoon      dried shrimp paste
   1      teaspoon      turmeric
   1      pound         chinese long beans -- or green beans
     1/3  cup           corn oil -- or safflower oil
   3      pounds        chicken -- cut into 16 serving
                        pieces (3 to 4)
   1 1/2  cups          water
   3      tablespoons   fresh lemon juice
   1 1/2  tablespoons   soy sauce
   1 1/2  teaspoons     sugar
   1      teaspoon      salt -- or to taste
                        steamed rice -- accompaniment

Make seasoning paste:

Wearing rubber gloves, seed and devein jalapeños and about half of cherry
pepper
s or red chilies for a moderately hot dish.  Trim root ends and tough tops
of l
emongrass, discarding dry outer leaves, and slice thin.  Cut gingerroot
into 4 
pieces.

To a food processor with motor running add jalapeños, cherry peppers or red
chil
ies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1
at a 
time through feed tube, and puree to a paste.

Trim beans and cut into 2-inch pieces.	Heat a 6-quart heavy kettle over
modera
tely low heat until hot.  Add oil and heat until hot but not smoking.  Cook
sea
soning paste, stirring frequently, until dry and very fragrant, about 25
minute
s.  Add chicken and cook over moderate heat, stirring, 10 minutes.  Add
water a
nd simmer chicken, covered, stirring occasionally, 25 minutes, or until
almost 
cooked through.  Skim any fat from surface.

Stir in beans and simmer, covered, until beans are almost tender, 5 to 10
minut
es.  Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5
min
utes, or until beans are tender.

(Braised chicken with Chilies and Chinese Long Beans)

Notes: The intoxicating seasoning paste in this Eurasian stew may be used
to fl
avor chicken, beef, lamb, or seafood.

Serve braised chicken with rice.

Makes 4 to 6 servings.

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