INGREDIENTS
2 boneless chicken breasts without skin (or 12 to 16 oz / 375 to 500 g of chicken drumsticks) in 1-inch cubes (2.5 cm)
1 c. tablespoon (15 mL) light soy sauce
2 c. tsp (10 mL) fresh ginger, finely chopped
1 c. tsp (5 mL) ground coriander
1/2 tsp. tsp (2 mL) black pepper
4 c. tsp (20 mL) cornstarch
1/3 cup (75 mL) chicken broth
2 c. tablespoons (30 mL) fish sauce
1 c. tablespoon (15 mL) lime juice
1 1/2 c. tsp (7 mL) sugar
3 c. tablespoon (45 mL) peanut or vegetable oil
1/2 cup (125 mL) sliced shallots
1/2 red pepper, cut into pieces
1 c. tablespoon (15 mL) Thai chili (speckled), finely chopped
3 cloves garlic, minced
1 mango farm, not too ripe, peeled, pitted and chopped
A handful (or more to taste) of fresh leaves of Thai basil, mint, coriander ...
1 chopped green onion
PREPARATION
1. Mix the diced chicken with 1 tsp. tablespoon (15 ml) of water, soy sauce, ginger, ground coriander, pepper, and cornstarch. Let marinate for 10 to 15 minutes. In another bowl, combine broth, fish sauce, lime juice and sugar until it is dissolved.
2. Heat 2 tbsp. tablespoons (30 mL) oil in a wok or skillet over high heat. Add diced chicken and marinade and sauté about 3 minutes, or until the pieces are browned on the surface. Remove them with a slotted spoon; reduce heat to medium high. Add the remaining oil. Fry the shallots about 2 minutes, or until browned, scraping the particles stuck to the wok. Add the pepper, allspice and garlic and sauté for 1 minute. Add the mango and have it jump 20 seconds, then add the stock mixture. Increase heat to high and bring to a boil. Put the cubes of chicken in the wok and cook until the sauce adheres to chicken. Add fresh herbs and green onion, and sauté 10 seconds.
0 comments :
Post a Comment