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Saturday, July 23, 2016

Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่) 泰式打抛鸡丁



I had previously made Pad Ka Prao using minced Chicken, Turkey and Pork, all turned out very nice and tasty.

This time I have used diced chicken and added some long bean, it allows us to have more vegetables and hubby loved it so much, he had 2 plateful!

我之前用肉末做过好吃的泰式打抛肉,今天用了鸡丁加上豇豆。能够多吃蔬菜,味道很好,俊爹吃了两大盘还不够呢!


Ingredients:
1 piece/ 200 gm of Chicken thigh/breast
1 cup of chopped long bean
3-5 cloves of garlic
2-3 red or green Thai Chilies (Adjust the quantity for the level of heat you like)
2 cups of Holy basil/Tulsi leaves  OR Thai Basil leaves

For seasoning:
1 tsp of light soy sauce
1 tsp Fish sauce / nam pla
1 tsp Sweet soy sauce
1 tsp Oyster sauce

材料:
1 大块/ 200 克 的鸡腿肉切丁
1 杯 豇豆 切丁
3-5 瓣 蒜瓣
2-3 只 泰国朝天椒 (可根据自己的喜好增减)
2 杯 九层塔叶/金不换

调味:
1 小勺 酱油/生抽
1 小勺 鱼露/ nam pla
1 小勺 泰式甜酱油/晒油
1 小勺 蚝油




1. Diced and marinate chicken pieces with some cooking wine, salt and pepper powder.

2. Peeled garlic and remove stem from Thai chilies, pound both in a mortar and pestle until it is crushed.

Note: You can also mince the garlic and chilies on a chopping board, many swear by the difference in taste by pounding the ingredients, which I had come to appreciate very recently.

3. Heat up 2-3 tbsp of oil in a wok/cooking pan, cook the pounded Chilies and garlic until fragrant.

4. Add the diced chicken and long bean, stir until chicken changes color. Season with fish sauce, soy sauce, oyster sauce and sweet soy sauce. Continue cooking for few more minutes until chicken is fully cooked.

5. Add holy basil leaves before turning off the stove, stir until the meat and leaves are well mixed and leaves started wilting.

1. 把鸡肉切丁加点料酒,盐和胡椒粉腌上十分钟。(不腌制其实也可以啦!我只是觉得腌过的肉比较好吃)。

2. 把蒜剥好,和辣椒一起摆到鼓捣臼里捣烂。

注:你也可把蒜瓣和辣椒用刀切碎,不过我个人觉得捣出来的味道更浓郁哦!

3. 锅里热上2-3大勺的油,把捣烂的蒜和辣椒入锅炒香。

4. 加入豇豆和鸡丁,翻炒至变色后加入鱼露,酱油,蚝油和甜酱油调味。继续翻炒两三分钟至鸡肉完全熟透。

5. 加入九层塔,翻炒至九层塔断生即可。

Serve well with fried egg and steamed rice
与荷包蛋和白米饭一起吃




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