A simple stir-fry that I did at the spur of the moment because I thought I thawed the Deboned Chicken Thigh to cook Western Food for dinner last night.
It turned out to be one whole chicken breast, so the meal plan was changed to having rice with this instead.
A mistake which turned out to be a blessing in disguise because the Chiang Mai Peppery Chicken was very comforting for the chilly weather since it has been raining consistently every evening here.
Taste wise, it was perfect, I didn't need to adjust anything at all. But if I were to cook it again, I will hold back on the fish sauce a bit because this dish was a tad too salty for our palate. Probably go for 1/2 tablespoon of fish sauce first, then taste it before adding more, if necessary. Problem might be due to the brand of fish sauce used too.
Some mini minor changes I did to the recipe was using 2 red chilli instead of 1 red chilli and 1 green chilli called for in the recipe. As for the 2 tablespoon of chopped garlic, I used a whole bulb of garlic since I minced the garlic just before cooking, it's a challenge to chop more garlic than needed, then measure out 2 tablespoon. I also don't fancy keeping the extra chopped garlic in the fridge as it takes up unnecessary precious fridge space, so using the whole bulb was the best choice.
Ground white peppercorn was substituted with white pepper because of availability.
Water used was also reduced to 100ml, and that I find was just perfect for us, not too watery.
CHIANG MAI PEPPERY CHICKEN
Source: : Adapted from "Nyonya Deli" by Chef Plilip Yoong (page 52)
2tbsp garlic (chopped)
4tbsp coriander root (chopped)
1tsp ground white peppercorns
500g chicken (cut into serving sized pieces)
1 red chilli (sliced)
1 green chilli (sliced)
1tbsp oyster sauce
1tbsp fish sauce
2tsp dark soya sauce
1/ Marinate the chicken with the seasoning first while you prepare the rest of the ingredients.
2/ Heat up oil then sauté chopped coriander root, chopped garlic and white peppercorns till fragrant.
3/ Add in chicken, red and green chillies and stir well until chicken turned opaque.
4/ Add in water and simmer till sauce has thickened, then dish up and serve.
I am submitting this to Asian Food Fest (AFF#2) - Thailand (November 2013)
hosted by Lena of Frozen Wings.