Re: FW: [CH] Thai basil chicken
Tantrika (hummer13@earthlink.net)
Mon, 28 Jun 1999 04:04:08 -0700
Again I add to this the traditional Thai method of putting the Thai basil
into the oil and crsp frying it. as well as the chili and the garlic.
hugs
At 11:21 AM 6/28/99 +0100, you wrote:
>reposted as requested:-
>
>-----Original Message-----
>From: TonyLima@ms.spacebbs.com [mailto:TonyLima@ms.spacebbs.com]
>Sent: Friday, June 25, 1999 6:44 AM
>To: chile-heads@globalgarden.com
>Subject: [CH] Thai basil chicken
>
>
>>From my archives, as originally posted to this list. We
>substitute 6 chiles de arbol. - Tony
>
>Thai Chicken with Basil.
>
>This recipe is basically from "Real Thai" by Nancie
>McDermott with adaptations. Fresh basil is essential,
>preferably Thai basil, but in any event any basil is
>generally a lot cheaper in Asian markets than in
>supermarkets. Thai basil is a larger plant, usually has dull
>green leaves with purplish stems and is very pungent. The
>little tiny Thai red kii noo chili peppers are also
>important, I don't know how serranos would work but I have
>used habenero pepper as a substitute.
>
>1 - 1 1/2 lbs boneless chicken breast (boneless thigh could
>also be used)
>2 tablespoons vegetable oil
>1 tablespoon coarsely chopped garlic
>1 tablespoon minced fresh kii noo chili or serrano chili (or
>habenero pepper)
>2 tablespoons fish sauce (I use a little less)
>1 tablespoon water
>1 teaspoon soy sauce
>1 tablespoon sugar
>1 cup Thai basil or other basil leaves (see *note)
>10 or so long very thin strips cut from a sweet red pepper
>
>*Note: (this needs to be a PACKED cup of basil leaves...you
>can't use too much as far as I'm concerned..you don't need
>to pick ALL the leaves off the stems..just get rid of the
>large parts of the stems) Save some leaves for garnish
>
>Mince the chicken with a sharp knife or cut it into bite
>size pieces and set aside
>
>Heat a wok or large, deep skillet over medium-high heat.
>Add the oil and swirl it to coat the surface. Drop a piece
>of garlic into the pan. If it sizzles immediately, the oil
>is ready. Add the garlic and stir briefly. Add the minced
>chili and stir until the garlic turns golden, about 30
>seconds or so. Add the chicken and stir fry until it
>changes color, about 1 1/2 minutes depending on what size
>pieces you are dealing with.
>
>Add the fish sauce, water, and soy sauce and stir-fry to
>combine well with the meat, about 1 1/2 minutes again. Add
>the sugar and stir fry for another 30 seconds. Add the
>basil and the red pepper strips. Toss and stir fry until the
>basil begins to wilt.
>
>Transfer the chicken mixture to a serving platter, garnish
>with leftover basil leaves, and serve hot with steamed rice.
>
> Dale Hitchcock
> dhitchco@oash.ssw.dhhs.gov
>
>>From the Chile-Heads Recipe Collection
>http://neptune.netimages.com/~chile/recipes.html
>