One day, my mother decided that she wanted to buy only chicken breasts, conveniently forgetting we don’t like chicken breasts due to its bland taste. When we arrived home, she belatedly remembered it and freaked out; how will we eat them? Then I remembered a friend of mine cooking this dish, which I didn’t see how she cooked, so we just gambled how it would be. Turned out fine even though we used chives instead of spring onion and kafir lime leaves instead of coriander. Those were available in our garden. Though please don’t eat the kafir lime leaves; it taste horrible when you bite into it. Just leave it aside; it’s just for flavoring. Amni, for your taste, maybe you just use normal chili instead; sliced instead of pounded.
Ingredients:
Boneless chicken, sliced thinly
Fish sauce
Garlic, chopped
Bird’s Eye Chili (Thai Pepper; tiny very hot chili), pounded
Coriander, sliced thinly
Spring Onions, in 1 inch slices
Method:
Fry chopped garlic till golden. Setting fire to highest heat, stir fry the sliced chicken (the high heat would ensure the chicken is fried, not boiled and the juices stay in the chicken slices). Make sure you stir constantly. When the chicken is cooked, bring down the temperature. Put in the chili and spring onions. Put in fish sauce to taste. Stir well. Add in the coriander after you’ve killed the fire and stir. Serve.
You could put in the chili before you cook the chicken; I prefer putting it after. No explaination to it though. Just, for fun.
