The fabulous flavours and cuisine of China, Vietnam, Thailand and Southeast Asia have long been a favourite of mine going back to my early childhood in US during the 60s.
I suggest that you pick up these handy measuring kits that can be bought in supermarkets.
While you are at liberty to make your own chicken stock, I find it more practical to buy the Knorr chicken cubes.
Ingredients
Serves 4-6
2 tbsp vegetable oil or more 250 g sliced mushrooms
1 kg boneless & skinless
Chicken breasts thinly sliced 2-3 finely chopped spring onions
2 tbsp fresh ginger 1 tbsp Scotch Bonnet chilies
2 large minced garlic cloves 2 cups chicken stock
1 tbsp Thai Fish Sauce 2 tsp brown sugar (optional)
1 cup coarsely chopped fresh basil 2 finely chopped onions
1 tbsp finely chopped cilantro Salt & freshly ground pepper
Crushed red pepper flakes to taste
METHOD
1. Lightly brown the chicken breast in a non-stick frying pan and when done set aside.
2. If need be add a bit more vegetable oil then sauté the onions and garlic until they become translucent at which point add the ginger, mushrooms and chilies and continue cooking over low heat, stirring to make certain that they don’t burn.
3. After about five minutes add the chicken stock, fish sauce and the sugar (that is if you are using it) and bring to a gentle simmer.
4. At this point add the chicken, freshly ground pepper along with the fresh basil and cilantro and cook simmering for about five minutes.
5. Taste and correct seasoning and if need be add salt but ALWAYS bear in mind that chicken stock cubes are salted as well as the Thai fish sauce. You may also wish to add a bit of crushed red pepper flakes. Serve with rice.
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