|Chicken with Chilli Peppers and Basil|
It was deliciously rich and spicy and has a good quantity of Garlic - in fact equal measure of garlic to the shallots which surprised me a little. But then again I think it is easy to be too cautious with proportions and Mr Hom obviously knows best. We trusted him and tried to use the exact quantities he suggested, albeit scaled down for 2 servings.
The Basil at the end adds a wonderful freshness that I rarely get when stir frying but brought back memories of our South East Asia Soiree of last year. The only flavour missing for me really was ginger - but it is one of the only recipes in the book that doesn't have ginger so perhaps that was a conscious effort on Ken's part.
Here is how we did it:
You will need:
2 Tablespoons Groundnut Oil
2 Chicken Breasts - cut into chunks. (Ken said to use thighs but we only had breast so we reduced the initial cooking time accordingly)
1.5 Tablespoons finely sliced shallot
1.5 Tablespoons chopped garlic
1 hot red chilli (use bird eye if you have it)
1 Tablespoon of fish sauce
1 Teaspoon of soy sauce (we used gluten free)
1 teaspoon of sugar
Handful of basil leaves
Heat the wok to high temp and add oil. Stir fry the chicken for a few minutes and remove with a slotted spoon.
We really enjoyed the intense flavours and it has inspired us to dig out our Vietnamese and Cambodian Cooking Book again. This time for some more challenging dishes or even try and recreate some of the dishes we had there. We will undoubtedly blog whether its successful or not.