南洋風味 -- 泰式打拋雞丁(Pad kra pao gai)

 

我之前用肉末做過好吃的泰式打拋肉，今天用了雞丁加上豇豆。能夠多吃蔬菜，味道很好，俊爹吃了兩大盤還不夠呢！

 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!

材料:
1 大塊/ 200 克 的雞腿肉切丁
1 杯 豇豆 切丁
3-5 瓣 蒜瓣
2-3 隻 泰國朝天椒 （可根據自己的喜好增減）
2 杯 九層塔葉/金不換

調味:
1 小勺 醬油/生抽
1 小勺 魚露/ nam pla
1 小勺 泰式甜醬油/曬油
1 小勺 蠔油

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

 

 

 

 

1. 把雞肉切丁加點料酒，鹽和胡椒粉醃上十分鍾。（不醃製其實也可以啦！我隻是覺得醃過的肉比較好吃）。

2. 把蒜剝好，和辣椒一起擺到鼓搗臼裏搗爛。

注：你也可把蒜瓣和辣椒用刀切碎，不過我個人覺得搗出來的味道更濃鬱哦！

3. 鍋裏熱上2-3大勺的油，把搗爛的蒜和辣椒入鍋炒香。

4. 加入豇豆和雞丁，翻炒至變色後加入魚露，醬油，蠔油和甜醬油調味。繼續翻炒兩三分鍾至雞肉完全熟透。

5. 加入九層塔，翻炒至九層塔斷生即可。
 

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.
 

與荷包蛋和白米飯一起吃

Serve well with fried egg and steamed rice

 

 

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2016/07/thai-basil-chicken-recipe-pad-kra-pao.html