20
Sep
09

Thai Chicken with Basil

  The five fundamental tastes of Thai cuisine are sweet, sour, salty, bitter and hot.  All of these flavors can be present in a single dish or spread out in several dishes over the course of a meal.  This recipe is a “soup-style” dish but the chicken can be served on a bed of rice instead.

Thai cuisine has four distinct regional styles.

Thai cuisine has four distinct regional styles.

For the chicken:

4 chicken thighs

2 tbsp. vegetable oil

¼ tsp. freshly ground black pepper

2 large shallots, thinly sliced

1 jalapeño pepper, seeded and finely chopped

3 cloves garlic, finely chopped

1 tbsp. soy sauce

Juice of ½ lime

1 tsp. sugar

1 cup chicken broth

½ cup basil chiffonade

 

•  In a pot with a tight fitting lid, heat oil to high.

•  Drop in thighs, meat side down.  Lid and cook 3 minutes.

•  Flip chicken and cook 3 minutes more.

•  Transfer chicken to a plate and reduce heat to medium.

•  Add shallots, garlic and jalapeño.  Cook for 2 minutes.

•  Stir in broth, soy sauce, lime juice and sugar.

•  Return chicken to pot and simmer 10 minutes.

•  Flip chicken and simmer 10 minutes more.

 

For the noodles:

1 package of rice or ramen noodles

2 cups water or chicken broth

½ tsp. ground ginger

¼ tsp. cayenne pepper

¼ tsp. english mustard

1 tbsp. soy sauce

¼ tsp. red pepper flakes

1 tsp. cream sherry

 

•  Stir all spices and mustard into the water or broth.

•  Remove chicken from pot and stir in broth mixture.  Bring to a boil.

•  Drop in noodles and cook until soft.

•  Ladle noodles into a bowl and serve with chicken on top.  Garnish with the basil.

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