1
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1/2
1/4
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10
3
4
1
1/4
2
4
1/2
4
1/2
1/4
3
----
ar
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#
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T
c
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oz
oz
oz
c
cl
T
T
c
t
T
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Chicken (1)
-- Coating
Cornstarch
Water
-----------
Dried Chili (2)
Carrot
Onion
Shallot
Lemon Grass (3)
Garlic
Thai Chili (4)
Sugar (5)
Fish Sauce (6)
Stock
Salt
Oil
-- Garnish
Cilantro Leaves
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Prep - (30 min)
- Cut CHICKEN into 3/16 to 1/4 inch thick slices about 1-1/2 to
2 inches long and 1/2 inch wide (or whatever you can do with the
chicken you have).
- Mix all Coating items and massage into Chicken. Set
aside until needed.
- Remove stems and caps from DRIED CHILIS and shake out as many
seeds as will shake out.
- Cut CARROT into juliennes about 1-1/2 inches long
(Note-7). Blanch in boiling water for
about 1 minute and refresh in cold running water.
- Slice ONION lengthwise into rather narrow wedges. Slice
SHALLOT thin. Mix.
- Strip tough outer leaves from LEMON GRASS. Cut off hard root
end, then smash the bottom 6 inches well with your kitchen mallet.
Slice crosswise as thin as you can, using the bottom 4 inches. Chop
as fine as you can get it, then, if possible, pound to a paste in a
big granite mortar.
- Crush GARLIC and chop small. Chop CHILIS small. Mix
and chop together until exceedingly fine. Add to the
Lemon Grass and pound to a paste. Mix in Sugar.
- Mix Fish Sauce, Stock and Salt.
- Strip CILANTRO leaves from stems for garnish.
Run - (15 min)
- Drain any free liquid from Chicken.
- In a wok or spacious sauté pan heat Oil over moderate
heat. Stir in Dried Chilis and fry stirring for a few seconds
until they start to darken. Immediately remove them with a slotted spoon
(they must not blacken or they will be bitter) and drain on paper towels.
The recipe shows them whole, but they could also be chopped coarse
(after frying) for better distribution.
- Turn the flame a bit higher and stir in Lemon Grass mix. Fry
stirring until fragrant and just starting to darken,
- Stir in Onion mix and fry stirring for a minute or so, then
stir in Chicken and fry stirring until it has lost its raw
color. Use high heat but be careful the fond stuck to the pan doesn't
burn at all.
- Stir in the Fish Sauce mix and Simmer covered for 3 to 4
minutes, Stir in Carrots for another minute.
- Stir in Dried Chilis and serve garnished with Cilantro
Leaves, along with plenty of steamed Jasmine rice.
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