Goes well with rice or wok noodles.
Preparation time: a good hour
Preparation
You'll need:
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Ingredients (for 2 persons)
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Around 6 Pollo Fino (at least 800 g)
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Ginger (around 5 to 6 centimetres)
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6-7 hot red chilis
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4 spring onions (only the leaves are needed)
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A bunch of Thai basil
if you buy stems, around 100 to 150 grams
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20 cloves of garlic (2 bulbs) - if possible fresh garlic (see photo).
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2 Tbsp. sesame oil
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125 mL rice wine
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75 mL soy sauce
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2 Tbsp. brown raw sugar
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First steps
Bring enough water to boil, cook the chicken meat until completely white. Remove and set aside.
Clean the ginger, don't peel it. Cut in thin slices.
Chop the chilis.
Wash the stems of the spring onions and cut the leaves into 4 to 5 centimetres long pieces.
Wash the Thai basil and pick the leaves.
Cut the cloves in thin slices.
Measure 125 ml rice wine and 75 ml soy sauce in together.
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The Wok
I usually take rice that needs to cook for 10 minutes. Now would be a good time to start with it... :)
Heat the sesame oil (2 Tbsp.). Fry the ginger until brown.
Add garlic and stir.
Add meat, chilis and spring onion stems and cook for a short time.
Now add the rice wine, soy sauce and 2 Tbsp. sugar, cover and cook
over a high heat until the sauce has completely disappeared and the
meat is well browned -
this also causes the sugar to caramelise.
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Last Steps
When done, switch off the heat, sprinkle a few drops sesame oil
over the meat. Add Thai basil, close lid again. Let it sit for a few
seconds (under half a minute) then serve hot.
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