| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood, Grains, Eggs |
Thai |
Thai |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 3/4 |
lb |
Ground chicken |
| 1 |
c |
Tamarind Sauce or liquid tamarind concentrate |
| 4 |
tb |
Chicken stock or canned chicken broth |
| 7 |
tb |
Golden brown sugar |
| 2 |
tb |
Thai fish sauce (nam pla) |
| 1 |
|
Scallion, including the green tops, finely sliced |
|
|
Vegetable or Peanut oil for deep frying |
| 1/4 |
c |
Thinly sliced garlic (about 12 cloves) |
| 3/4 |
c |
Thinly sliced shallots (about 6 – 7) |
| 8 |
|
Eggs, hard boiled and shelled |
| 6 |
sm |
Thai chilies (phrik khee nu) finely sliced |
|
|
Sprigs of cilantro |
INSTRUCTIONS
SAUCE
EGGS
from: True Thai
To make the sauce: Set a wok over medium-high heat.When it is quite hot,
add the oil. Roatate the wok a bit so the oil coats the sides. When the oil
is hot, add the ground chicken and press down into the bottom of the wok.
Turn The chicken over, press it down into the wok again, and stir-fry until
the chicken begins to brown, about 1 minute. Add the tamarind sauce and
stir-fry for 1 minute. Add the chicken stock and sugar and stir-fry for 30
seconds. Add the fish sauce and stir-fry for 1 minute. Stir in the
scallion, cover and remove from the heat.
To Fry the Eggs: Pour oil into a wok or deep saucepan to a depth of 1 1/2
inches. Set over medium heat and bring the oil to 360 degsF. Add the garlic
and cook until it is golden brown, stirring occasionally bout 1 minute.
remove with a wire skimmer or slotted spoon and drain on paper towels.
Add the shallots and fry, stirring frequently, until they are crisp and
brown, about 2 minutes. remove with a wire skimmer or slotted smoon and
drain on paper towels.
Return the oil to 360deg.F. Carefully add two or three eggs, one at a time,
to the hot oil. Cook until golden brown and crisp on all sides, about 7-8
minutes, turning occasionally to keep them afloat in the hot oil. remove
with a slottled spoon or wire skimmer to a bowl lined with paper towels.
Fry the remaining eggs as above.
Place a bowl of the warm chicken-tamarind sayce in the center of a large
serving platter., Halve or quarter the eggs lengthwise and arrange them,
yolk sides up around the bowl of sauce. Sprinkle them with the friend
garlic, crispy sallots and sliced chilies. Tear sprigs of cilantro over the
ggs and serve warm at room temperature.
Note you can make the sauce several hours in advance and keep it covered at
room temperture. Warm it over low heat just before serving.
Posted to Recipe Archive - 08 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 8 Dec 96 2:31:52 EST
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”