| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Soups/stews, Thailand |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Clove garlic, chopped |
| 12 |
oz |
Chicken breast, diced |
| 4 |
c |
Water |
| 4 |
oz |
Straw mushrooms, chopped |
| 2 |
T |
Lemon juice |
| 2 |
|
Green chilies, sliced in |
|
|
rings |
| 2 |
|
Spring onions, chipped |
| 1 |
pn |
Ground ginger |
|
|
Coriander leaves |
INSTRUCTIONS
Here's another simple recipe. Straw mushrooms are available canned in
the Oriental section of many supermarkets or fresh in Asian groceries.
Enoki mushrooms would probably be a good substitute, although I
haven't tried that... Heat the oil in a saucepan or wok and fry the
garlic until soft but not brown. Add the chicken and stir-fry for 5
minutes. cool a little. Add the water and mushrooms. Bring to the
boil and simmer for 10 minutes. Add the lemon juice. Cover, and cook
gently for a further 10 minutes. Add the chilies, spring onions and
ginger. Remove from the heat. Sprinkle with coriander leaves before
serving. From "Discover Thai Cooking" by Chaslin, Canungmai and
Tettoni, Times Editions, Singapore. 1987 Posted by Stephen
Ceideburg; February 6 1991. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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