Chris’s sort of Thai-style chicken thing

Ingredients

• 1 chicken breast, cut into thin strips
• 2 shallots or half a medium onion, diced
• 1 red chilli, diced

• 1″-ish piece of ginger, grated or diced
• 2 cloves of garlic, minced
• Juice of 1 lime
• 1 tsp sugar
• Black pepper
• About 50g creamed coconut dissolved in about 100ml of hot water, give or take.
• Sesame oil
• Vegetable oil

Instructions:

1. Put about 1tbsp each of sesame oil and vegetable oil into a wok over a low heat.
2. Add the chopped shallots, chilli, garlic and ginger and gentle sautée until soft.
3. Add the lime juice, sugar and about half a teaspoon of coarse ground black pepper and stir well. Cook for a couple more seconds.
4. Remove from the heat and allow to cool in a pyrex bowl or similar.
5. Put chicken in pyrex bowl and allow to marinade for a bit whilst you prepare some rice or something.
6. When your rice or whatever is about 5 minutes from being ready, return the wok to a medium heat, and once it’s hot, chuck the chicken and marinade back in .
7. Once the chicken looks like it’s mostly cooked (should only take a couple of minutes), add the creamed coconut and stir. Cook for a couple of minutes more, and then serve.

Suggestions

You could try adding some chopped coriander leaf towards the end of cooking, or some chopped lemongrass at the same time as the shallots/chilli/ginger/garlic.

This entry was posted on Thursday, February 24th, 2005 at 1:59 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.