A Thai classic that we've put our own MOB twist on. Definitely worth getting some chicken mince from your butcher for this.
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Serves
4
Caster Sugar
Basil
Lemongrass Puree
Basmati Rice
Chilli
Onion
Garlic
Fish Sauce
Soy Sauce
Ground Chicken
Vegetable Oil
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Serves
4
Caster Sugar
Basil
Lemongrass Puree
Basmati Rice
Chilli
Onion
Garlic
Fish Sauce
Soy Sauce
Ground Chicken
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice onion, red chilli and garlic. Set them aside.
Step 2.
Add 1 part rice to 2 parts boiling water. Cook until the water has been absorbed.
Step 3.
Put a wok or a large frying pan on the heat. Add a splash of vegetable oil and add the ground chicken. Break it up into lots of little pieces with a spatula .
Step 4.
Once the chicken has turned white, add your chilli, garlic, onion and lemongrass puree. Mix them in.
Step 5.
Once they have softened, add a tbsp and a half of fish sauce, soy sauce, and sugar. Mix it all in.
Step 6.
Once the sugar has dissolved, pour in 150ml of water. Simmer it down for 30 seconds. Throw in your basil.
Step 7.
Allow the basil to wilt. Cook the chicken until the water has evaporated.
Step 8.
Remove the wok from the heat and set on a board.
Step 9.
Serve the chicken on top of the steaming hot basmati rice. Enjoy!
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Notes (1)
R
Rio W.
a month ago
chimkin
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