| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Thai |
|
1 |
servings |
INGREDIENTS
| 4 |
c |
Jasmine Rice; cold left over from refrigerator, (Butterfly or Elephant brand is good) |
| 6 |
oz |
Boneless chicken breast cut into bite sized pieces; (up to 8) |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Vegetable oil |
| 3 |
tb |
Oyster Sauce; (I like Lee Kum Kee, the one with the children in the boat label, Superior Oyster Sauce) |
| 8 |
|
Thai chiles diced; (wear rubber gloves when chopping and touching) (up to 16) |
| 2 |
tb |
Fish Sauce; (Tiparos is good, 3 Crab is excellent) |
|
|
Generous sprinkling of white pepper |
|
|
Smoked dry chillies ground up for garnish and extra heat *Optional |
INSTRUCTIONS
Heat a well seasoned pan (wok is best). Add the oil and heat until
hot, add the chicken stir fry, Add the garlic and chopped chillies
when chicken is still pink . Add the Oyster Sauce, Add the rice (make
sure all big chunks are broken up). Stir fry. Add the fish sauce and
Bao Kraopao and stir until leaves are wilted.
Garnish with Cilantro/Basil(Bao Kraopao) leaves and sliced cucumber .
Allow about 1 1/2 cups of rice per person for a main course. This is
so easy and tasty.
I like the smokiness of roasted chiles in this dish, and sometimes I
add this as I stir fry. My family likes it hot!
Variations: You can also toss some shrimps on top that you saute in
butter/olive oil and garlic and a splash of sherry.
Leftover meats work well as pork or whatever you have.
Sometimes I use some sugar peas at the last.
The chiles, fish sauce (NOT soy sauce) and Thai basil are the key
ingredients.
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 17, 1998,
converted by MM_Buster v2.0l.
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