[CH] Sorta Thai curried chicken
Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 05 Apr 1999 20:10:37 -0700
Well, after having ham, sweet potatoes and asparagus yesterday, I
thought we would havve curried chicken tonight, so not wishing to do my
usual, I went into the Colonels archives, could not find anything there
that I had all the ingredients for(big surprise there)(I usually have
everything on board)and I came up with this: Thai Curried chicken a la
Doug!! (delete if you wish)
1 lb chicken breast, boneless, skinless, cut into about one inch
chunks
1 egg white, save yolk for fried rice, with another whole egg, see
below
1 tsp corn starch
1 tbls salty rice wine
1 tsp chopped ginger
1 tsp sesame oil
Mix above together, place the chicken in this and marinate for at least
1/2 hour, longer is better...this is my slippery marinade, so named
because of the egg white and corn starch, an OLD Chinese thing, that I
have been doing for yars & yars!
3 cloves garlic, peeled and chopped
1 good sized knob of ginger, at least one inch around, chopped
1 good size, hardball size, yellow onion, chopped medium
1 jalapeno seeded and chopped
1 tsp, or more of Thai red curry paste
1 red pepper, bell will do, cut in strips...if you have a hot one,
all the better
2 habs, seeded and chopped....Did not have green and red birdseye
chiles which the Colonel suggested in his recipe!
1/2 cup coconut cream, had it in freezer
at least one tsp....good shot of fish sauce...do NOT omit!
about half to 3/4 cup of water or stock, and a little sherry, or ginger
wine, or sacrificial wine or whatever
enough peanut oil to fry the chicken pieces
Fry the chicken pieces in peanut oil, until well browned, enough to fry
all the pieces, and set aside. Clean wok, add fresh oil, add the chiles,
ginger, garlic, onions and turn heat down to simmer, add the curry
paste, and the coconut cream, little water, if needed, and fish sauce,
add more if more salt required, throw in the reserved chicken pieces. At
the very last, before serving, add the red pepper strips...taste for
heat and seasoning and serve with fried rice.
My fried rice is always different, as I change it just about every time,
depending on what I have on hand. This time I added another egg to the
reserved egg yok, and mixed it well. Took one yellow onion, half the
size of before, tennis ball size this time, more chopped ginger, more
chopped garlic, more fish sauce, put oil in cleaned wok, added the
chopped onion, garlic and ginger, let simmer for a couple of minutes,
threw in about 2 cups of left over rice(two days old), added the mixed
egg, and stir fried heck outta it, just keep it moving, while on high
heat under that wok...throw in fish sauce, to taste. OR light soy sauce,
if you wish to add shrimps at this point, do it, or anything else your
heart desires, chopped barbecued pork(Chinese), ham, what you got left
over in the fridge, which is where fried rice originated, a way to use
left overs! This makes a great meal, a little like the Colonels, but not
quite....Cheers, Doug in BC