Brook Elliott shares this chicken chinense recipe that uses Rakkyo onions to enhance the dish.
Learn how to make this chicken chinense recipe using fall onions from the garden.
4 chicken breasts, skinned, deboned
1/2 cup Rakkyo onions (or shallots)
3 garlic cloves, minced
1 cup mayonnaise
Juice of 2 limes
1/4 teaspoon cayenne
Salt and pepper to taste
Trim and peel the Rakkyo, and cut each bulb in half lengthwise. Combine the mayonnaise, onions, garlic, cayenne and lime juice. Slice the chicken breasts into strips about 1/2-inch thick, cutting across the grain. Lightly saute the strips, turning once, until they just turn opaque.
Combine the sauteed chicken with the mayonnaise mixture and refrigerate at least two hours. Transfer the ingredients to a baking dish, sprinkle with the paprika and bake at 350 degrees about 20 minutes.