By Darlene Schmidt. Thai Food Expert
Chinese putting them to use, ingredients, and recipes have lengthy been a significant influence in Thai food. This recipe is a illustration of the fusion of the wonderful cuisines. Salty and savory, Chicken and Salted Fish Fried Grain is really good, it may become addictive! To offer the right flavor, you'll need real fish sauce with this recipe, which may be purchased through the bottle in almost any Asian market or supermarket.
Ingredients
- 2-3 cups cooked Thai jasmine grain, preferably a few days old
- 1 small chicken white meat or 1 chicken leg, reduce really small pieces (or use 1/2 cup cooked chicken, reduce pieces)
- 1 dried salted fish (purchase this in a Chinese or Asian supermarket - usually stored refrigerated)
- 2 eggs
- 1/2 cup frozen peas
- 1/2 cup spring onions, finely sliced
- 4 cloves garlic clove, minced
- 1/4 cup chicken broth/stock
- 3 Tablespoons of. oil for frying (e.g. organic canola, sunflower, safflower, almond, or any other nut oils)
- as much as 2 Tablespoons of. fish sauce
- optional: 1/2 cup fresh coriander for garnish
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Preparation
- Utilizing a very sharp knife, cut away a couple of strips in the flesh from the salted fish (it's very firm, so take care not to cut yourself). Now cut or chop these strips into really small cubes of fish. (Don't worry if there's just a little bone - this gives added calcium towards the dish, and it is easily eaten.)
- Place about 1 cup of cut fish inside a bowl of warm water to soak (and soften) not less than an hour or so before cooking (or as much as 8 hrs, or perhaps overnight). For those who have cats, like I actually do, make sure to cover the bowl! Wrap all of those other dried fish and refrigerate to be used later (salted fish stays great for many several weeks within the refrigerator, because the salt preserves it).
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- To organize the grain for stir-frying, pour 1 Tablespoons of. of oil in to the grain and arrange it finished both hands, separating clumps whenever possible. If grain is a few days old, it'll separate simpler into individual grains. Put aside.
- In a tiny fry pan. convey a little oil (or use butter), and scramble the eggs. Put aside.
- Convey a wok or large fry pan over medium to high temperature. Let it warm, adding 2 Tablespoons of. oil. Tip the wok to guarantee the oil covers the whole cooking surface. Now add some garlic clove and chicken, stir-frying until chicken is cooked (1-2 minutes). Note: Give a little chicken broth when wok becomes too dry.
- Drain the salted fish and increase wok. Stir fry one minute, ongoing to include chicken broth 1 Tablespoons of. at any given time when pan becomes too dry.
- Add some grain and continue stir-frying. Observe that at this time the pan ought to be dry, to be able to hear the grain "popping" because it fries.
- Add some peas and 1 Tablespoons of. fish sauce. Stir-fry to combine in.
- Add some cooked eggs and blend in. Now perform a taste test for salt. Observe that this dish ought to be fairly salty - this really is its primary characteristic. Equal to 1 Tablespoons of. more fish sauce otherwise salty enough. (If too salty for the taste, equal to 1 Tablespoons of. lime juice .)
- Finally, add some spring onions and stir-fry to combine in.
- Serve hot in the pan having a sprinkling of fresh coriander, if preferred. Also serve a little dish of Thai chilli sauce quietly, for individuals who choose it spicy, and revel in!