For the chicken:
2 whole organic chicken breasts with bones removed but skin intact
1/2 cup ume plum vinegar
3 sprigs crushed mint
3 kaffir lime leaves crushed
1/2 Tablespoon coarse ground black peppercorns
2 Tablespoons green curry paste
1 Tablespoon fermented chili paste
1 Tablespoon balsamic vinegar
Cover the chicken with the vinegars, pepper, kaffir lime & mint. Turn skin side up and spread the green curry paste thinnly over the chicken, then spread the fermented chili paste over the chicken as well. Heat your grill and cook the chicken skin side up first, then turn skin side down and cook thoroughly, like this:
Take the hot chicken off the grill, it will be crispy and juicy, and get the next ingredients together:
For the shitake relish:
Slice up 5 shitake mushrooms, 1 bunch scallions, 1/2 red onion, one mint sprig, torn.
Saute the shitake relish with 1/2 Tablespoon oil for about 1 minute. Remove from the heat.
Make the hot chili dressing:
Whisk together 1 Tablespoon fermented chili paste, 2 Tablespoons grated ginger, 1 Tablespoon hoisin sauce, the juice of 2 lemons, 1/3 cup sesame oil, 1/3 cup ume plum vinegar.Warm the dressing slightly in a sauce pan, do not boil. Pour the warm dressing in a glass bowl.
Slice & Dice the chicken:
Layer the chicken and the shitake relish and top with some Thai basil leaves, a few raw organic cashews, and a drizzle of the warmed hot chili dressing.
Nourish your spirit, pour some lotus tea. Breathe. Relax.