Since yesterday I mentioned Thailand, then perhaps it is worth cooking something from Thai cuisine today? You can - pad kapao, the spicy chicken that is so well prepared in street cafes.
Like many Thai dishes, pad kapao is prepared almost overnight - which is a big plus given the current heat. But for its preparation, it is advisable to have a wok - you can also cook in a regular frying pan, but this is problematic.
Pad kapao is served with rice - therefore, it is better to cook rice in advance, you can use a slow cooker and leave it on auto heating.
And also, due to the fact that the heat treatment is very fast, you must also prepare all the ingredients in advance, and then just throw them to the chicken.
So, we take:
- Chicken meat (breast or thigh fillet) - 200 grams;
- Garlic - four cloves;
- Chili peppers (small) - three pieces;
- Fish sauce - a tablespoon;
- Light soy sauce - half a tablespoon;
- Dark soy sauce - a tablespoon
- Half a tablespoon of brown sugar;
- One egg;
- A handful of basil (chopped).
How we cook:
Cut the chicken into small pieces, peel and chop the garlic and chili with a knife until a homogeneous finely chopped mass is obtained, but not a paste, and mix the sauces in a bowl with sugar.
Now you can start cooking.
Pour a couple of tablespoons of vegetable oil into the wok, heat up and break the egg there. We fry it, but not turning it over, but pouring it with hot oil.
As the egg is fried (the yolk should remain watery), put it on a plate, pour out a little oil (about half of the initial amount, and throw a mixture of garlic and chili into the wok, and immediately after that - chicken, and over high heat, with constant stirring, fry almost until ready. For a minute, somewhere before the end, pour in the sauces mixed with sugar.
Then we remove from the heat, and pour a handful of chopped basil - the heat of the dish is enough for it to warm up and give aroma.
Now on a plate - rice for a side dish, on rice - an egg, and next to it - chicken.
Bon Appetit!