Ingredients

For the sweet chile sauce:

• 1 (10-ounce) bottle Mae Ploy Sweet Chilli Sauce
• 2/3 cup loosely packed Thai basil leaves
• 2/3 cup loosely packed fresh cilantro leaves
• 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
• 1/3 cup freshly squeezed orange juice (from about 1 medium orange)
• 1 medium yellow onion, peeled and coarsely chopped
• 1/2 bunch scallions (white and light green parts), coarsely chopped
• 8 medium garlic cloves, peeled
• 3 tablespoons Sriracha hot sauce
• 2 tablespoons Korean crushed red pepper
• 2 tablespoons toasted sesame seeds
• 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
• 1 dried Anaheim chile, stemmed and coarsely chopped
• 1 serrano chile, stemmed and coarsely chopped
• 4 teaspoons kosher salt
• 4 teaspoons Korean chile paste
• 1 teaspoon freshly ground black pepper

For the chicken:

• 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
• 1/2 cup soy sauce
• 1/4 cup toasted sesame oil
• 1 medium Asian pear, peeled and grated on the large holes of a box grater
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken thighs

For the crispy shallots:

• Vegetable oil, for frying
• 1/3 cup all-purpose flour
• 1 shallot, cut lengthwise and thinly sliced

To cook the chicken and jalapeños:

• Vegetable oil
• 3 jalapeños

To assemble:

• 6 cups hot steamed white rice
• 6 soft-poached eggs
• 1/2 pound Chinese broccoli, cut into 1-inch pieces, blanched, and kept warm
• 6 shiso leaves, torn
• 6 Thai basil leaves, torn
• 4 teaspoons toasted sesame seeds

Description

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