Sunday, January 11, 2015

The Slanted Door + Chicken à la Carte

Patio photo posted with permission from www.slanteddoor.com
The Slanted Door Restaurant at the Ferry Building in San Francisco serves modern Vietnamese cuisine. It won the James Beard Foundation Award for Best Restaurant in 2014, as well as inclusion in Zagat’s list of Best 50 Restaurants in San Francisco.

I could have gone to the restaurant and ordered the "Organic Chicken Stir Fry" for $20/person.  
Or, I could make it at home from the recipe for “Cashew Chicken” in The Slanted Door Cookbook for about $20 and serve 4.


For now, cooking at home - and adapting the recipe to a paleo palette - was a delicious second choice.









Ingredients:

Flavored Fish Sauce:


1/2 Red Boat Fish Sauce

1/3 cup coconut sugar
1/4 cup distilled white vinegar
1/2 cup water
2 cloves garlic, finely chopped

Optional: 1 Thai Chili, peeled and finely chopped

Cashew Chicken:

2 pounds chicken thighs, boneless and skinless, chopped or cut into 1 1/2” pieces


2 tablespoons ghee
2 tablespoons coconut oil

2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground pepper
Optional: 1-2 tablespoons granulated garlic

2 teaspoons minced garlic

1/2 cup cashew nuts, lightly toasted at 350 degrees in oven for about 10-15 minutes, chopped into bite-sized pieces
1/2 cup walnuts, lightly toasted at 350 degrees in oven for about 10-15 minutes, chopped into bite-sized pieces

1- 8 oz. can water chestnuts, drained and chopped into bite-sized pieces

1/3 cup golden raisins
1 tablespoon chicken stock

2-3 tablespoons Flavored Fish Sauce
1 teaspoon oyster sauce

Directions:

1. Combine the ingredients for the Flavored Fish Sauce, mix well and set aside.


2.  Melt 1 tablespoon each of the ghee and coconut oil.  In a large bowl, combine the oils with the chicken pieces, salt and pepper (and granulated garlic, if using). Put in refrigerator for 1-2 hours.

3. When the chicken is ready, heat a wok over high heat. Add remaining oil. When it is hot, add the garlic and stir for about 1 minute. Add the chicken and stir constantly until it is cooked through, 6-7 minutes. Add the nuts, water chestnuts, raisins, chicken broth, flavored fish sauce and oyster sauce. Mix thoroughly until all ingredients are heated, 1-2 minutes.

4.  Serve with lettuce cups (or rice for non-paleo).

Serves 4.

#paleo #chicken #vietnamese #sanfrancisco #theslanteddoor #zagat #jamesbeardaward