Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
1 tablespoon black tea
1 pound dark chicken meat, skin off, cut into 1-inch dice
3 tablespoons chile oil
1 red onion, 1/2-inch dice
1 tablespoon minced ginger
2 large baked sweet potatoes, scooped
2 tablespoons butter, softened
Juice of 1 lemon
banana leaf or can do in ramekins
Canola oil to cook
Kosher salt and freshly ground black pepper to taste
Directions
Prepare a bamboo steamer over a wok filled with simmering tea-scented water. In a wok over medium-high heat coated very lightly with oil, stir-fry the chicken and chile oil for about 3-4 minutes. Add onion and ginger and stir-fry about 3 more minutes. Season with kosher salt and freshly ground black pepper to taste. Meanwhile, whisk sweet potatoes with butter and lemon juice and season with kosher salt and freshly ground black pepper to taste. Make tamales by laying down piece of banana leaf and spooning sweet potato into center. Top with chicken and fold up sides of banana leaf to create a rectangular package. Place tamales in steamer and steam until hot, or keep in fridge to store until ready to heat.
Cooking Tips
Ginger Basics
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