Food of Thailand

ลำดับตอนที่ #3 : ไก่ผัดใบกระเพรา

ไก่ผัดใบกระเพรา

500g skinless chicken breast fillets, thinly sliced

4-5 garlic cloves, finely chopped

4-5 small red or green bird’s eye chilies, lightly crushes

1 tbs fish sauce

2 tbs oyster sauce vegetable oil, for deep-frying

2 handfuls of holy basil leaves

2 tbs vegetable or chicken stock, or water

½ ts sugar

1 red capsicum (pepper), cut into bite-sizes pieces

1 medium onion, cut into thin wedges

(serve 4)

Mix: the chicken, garlic, chilies, fish sauce and oyster in a bowl. Cover with plastic wrap and marinate in the fridge for at least 30 min

Heat: 5cm oil in a wok or deep frying pan over a medium heat. When the oil seems hot, drop a few basil leaves into it. Of they sizzle immediately, the oil is ready. Deep-fry three-quarters of the basil leaves for 1 min or until they are all crispy. Lift out with a slotted spoon and drain on paper towels. Discard the remaining oil.

Heat: 2tbs oil in the same wok or frying-pan and stir-fry half the chicken over a high heat for 3-4min. removes from the pan and repeat with the remaining chicken. Return all the chicken to the wok.

Add: the stock and sugar to the wok, then the capsicum and onion, and stir-fry another 1 to2 min. Stir in the fresh basil leaves. Taste, and then adjust the seasoning of necessary. Garnish with the crispy basil leaves.

 

(No picture na)