THE EVERYTHING® THAI COOKBOOK (22 page)

5–10 cloves garlic, mashed

1 large whole boneless, skinless chicken breast, cut into thin strips

4 green onions, trimmed and cut into 1-inch lengths

1 small onion, thinly sliced

2–3 teaspoons Chili Tamarind Paste (see recipe on page 8)

¼ cup chicken broth

1 tablespoon oyster sauce

1 tablespoon fish sauce

2 tablespoons sugar

¾ cup whole cashews

1. In a wok or large skillet, heat the oil over medium-high heat until hot.
   
2. Add the chilies and stir-fry briefly until they darken in color. Transfer the chilies to a paper towel to drain; set aside.
   
3. Add the garlic to the wok and stir-fry until just beginning to turn golden.
   
4. Raise the heat to high and add the chicken. Cook, stirring constantly, for approximately 1 minute.
   
5. Add the green onions and onion slices and cook for 30 seconds.
   
6. Add the Chili Tamarind Paste, broth, oyster sauce, fish sauce, and sugar. Continue to stir-fry for 30 more seconds.
   
7. Add the reserved chilies and the cashews; stir-fry for 1 more minute or until the chicken is cooked through and the onions are tender.
   

Chili Nutrition

Fresh chilies are rich in vitamins A, C, and E. Red chilies (i.e., ripe) have the most nutritional value. Cooking chilies lessens their vitamin levels and drying them destroys most of their vitamins.

5 stalks lemongrass, trimmed

12 large cubes chicken breast meat, a little over 1 ounce each

Black pepper

2 tablespoons vegetable oil, divided

Pinch of dried red pepper flakes

Juice of 1 lime

2 teaspoons fish sauce

Pinch of sugar

Sea salt to taste

1. Remove 2 inches from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince.
   
2. Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon of oil. Cover with plastic wrap and refrigerate for 12 to 24 hours.
   
3. Chop all of the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablespoons of liquid is left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
   
4. Combine the lemongrass liquid with the red pepper flakes, lime juice, fish sauce, sugar, and remaining tablespoon of oil; set aside.
   
5. Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side, or until done to your liking.
   
6. To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.
   

1 whole roasting chicken, rinsed and trimmed of excess fat

¼ cup vegetable oil

6 tablespoons soy sauce

2 tablespoons black soy sauce

1 teaspoon salt

8 cloves garlic, minced

2 shots brandy

1 (1-inch) piece ginger, sliced

1. Fill a pot large enough to hold the whole chicken approximately
   full of water. Bring the water to a boil over high heat. Reduce the heat to medium and carefully add the chicken to the pot. Adjust the heat so that the water is just simmering.
   
2. Poach the whole chicken for 20 to 30 minutes or until cooked through. Carefully remove the chicken from the pot, making sure to drain the hot water from the cavity of the bird. Set the chicken aside to cool.
   
3. Remove the skin from the bird and discard. Remove the meat from the chicken and cut it into 1-inch pieces; set aside. (This portion of the recipe can be done 1 or 2 days in advance.)
   
4. Add the oil to a large skillet or wok and heat on medium. Add the soy sauces, salt, and garlic. Stir-fry until the garlic begins to soften, about 30 seconds to 1 minute.
   
5. Add the chicken pieces, stirring to coat. Stir in the brandy and the ginger.
   
6. Cover the skillet or wok, reduce the heat to low, and simmer 5 to 10 more minutes.
   

1 whole chicken, cut in half (ask your butcher to do this for you)

1 teaspoon salt

4 cloves garlic, chopped

1 teaspoon white pepper

1 tablespoon minced cilantro

2 tablespoons rice wine

2 tablespoons coconut milk

1 tablespoon fish sauce

1 teaspoon chopped ginger

2 tablespoons soy sauce

1. Rinse the chicken under cold water, then pat dry. Trim off any excess fat or skin. Place the chicken halves in large Ziplock bags.
   
2. Stir the remaining ingredients together in a small bowl until well combined.
   
3. Pour the marinade into the Ziplock bags, seal closed, and turn until the chicken is evenly coated with the marinade. Let the chicken marinate for 30 minutes to 1 hour in the refrigerator.
   
4. Preheat the oven to 350 degrees.
   
5. Remove the chicken from the bags and place them breast side up in a roasting pan large enough to hold them comfortably. (Discard the remaining marinade.)
   
6. Roast the chicken for 45 minutes.
   
7. Turn on the broiler and broil for approximately 10 minutes or until done.
   

1 tablespoon whole black peppercorns

5 cloves garlic, cut in half

2 pounds boneless, skinless chicken breasts, cut into strips

cup fish sauce

3 tablespoons vegetable oil

1 teaspoon sugar

1. Using either a mortar and pestle or a food processor, combine the black peppercorns with the garlic.
   
2. Place the chicken strips in a large mixing bowl. Add the garlic-pepper mixture and the fish sauce, and stir to combine.
   
3. Cover the bowl, place in the refrigerator, and let marinate for 20 to 30 minutes.
   
4. Heat the vegetable oil over medium heat in a wok or skillet. When it is hot, add the chicken mixture and stir-fry until cooked through, about 3 to 5 minutes.
   
5. Stir in the sugar. Add additional sugar or fish sauce to taste.
   

The Glory of the Mortar (and Pestle)

The grinding action of a mortar and pestle releases the oils and flavor essence of the substances being mashed. Unlike a food processor, a mortar will mash ingredients together completely and fully, creating a much more intense and flavorful combination. However, using a mortar and pestle can sometimes be very tiresome. If you enjoy cooking, using a mortar and pestle will probably be something you'll love — both the process and the results!

2–4 serrano chilies, stems and seeds removed

1 stalk lemongrass, inner portion roughly chopped

2 (2-inch-long, ½-inch wide) strips of lime peel

2 tablespoons vegetable oil

½ cup coconut milk

1 whole boneless, skinless chicken breast, cut into thin strips

2–4 tablespoons fish sauce

10–15 basil leaves

1. Place the chilies, lemongrass, and lime peel into a food processor and process until ground.
   
2. Heat the oil over medium-high heat in a wok or large skillet. Add the chili mixture and sauté for 1 to 2 minutes.
   
3. Stir in the coconut milk and cook for 2 minutes.
   
4. Add the chicken and cook until the chicken is cooked through, about 5 minutes.
   
5. Reduce heat to low and add the fish sauce and basil leaves to taste.
   
6. Serve with plenty of Jasmine rice.