Haggis
Sous Chef
Mmmm just felt the craving for this delicious Thai dish so I thought I better share it around. I love it over rice with a fried egg over the top, yum.
450g chicken thigh/breast, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp. black soy sauce
1-2 Tbs. fish sauce, to taste
1 cup fresh Thai holy basil (or normal basil)
2 small kaffir lime leaves, very finely slivered (optional)
2-3 fresh jalapeno or fresno peppers, cut into large slivers; or 5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle
Dash of ground white pepper
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken.
Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.Toss in the chillies and slivered kaffir lime leaves (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper.
Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
450g chicken thigh/breast, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp. black soy sauce
1-2 Tbs. fish sauce, to taste
1 cup fresh Thai holy basil (or normal basil)
2 small kaffir lime leaves, very finely slivered (optional)
2-3 fresh jalapeno or fresno peppers, cut into large slivers; or 5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle
Dash of ground white pepper
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken.
Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.Toss in the chillies and slivered kaffir lime leaves (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper.
Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
