Skip to main content

Spicy Thai Chicken




I love spicy food and even though we're experiencing a 'heat wave' now, I just can't resist this ..... heaty, maybe, but no worries, can make some 'leong sui', cooling drink tomorrow!



Ingredients
  • 650 gm free range chicken - cut into bite size
  • 100 gm shallots
  • 50 gm garlic
  • 1/2 inch of belacan - shrimp paste
  • 5 dried chillies - soaked till soft, seeded and cut
  • 2 stalks lemon grass - can be crushed or blended
  • 1 tsp salt
  • 2 Tbsp Thai fish sauce
  • 4 tsp brown sugar
  • 3/4 cup water
  • Some kaffir leaves
Preparation
  1. Wash the chicken pieces, drain, set aside.
  2. Blend together the shallots, garlic, belacan, dried chillies and lemon grass.
  3. Mix the blended ingredients into the chicken pieces together with the salt, fish sauce and brown sugar.  Leave it aside for a few hours.
  4. Put the marinated chicken pieces in a wok, add in the water, tear  some kaffir leaves into smaller pieces, cook uncovered under medium and low heat till meat is tender.
  5. Fine tune to taste and dish out onto serving plate.
  6. Serve hot with rice, bread or roti canai.


~~~  Enjoy!  ~~~
Labels:

Comments

  1. My Little SpaceApril 16, 2010 at 11:32 PM

    So appertizing! Haven't try this Thai sauce with chicken yet. GOOD, one more recipe to go for! Thanks!

    ReplyDelete
  2. PeteApril 17, 2010 at 1:35 AM

    Interesting spicy chicken recipe. Thought of making leong sui too this weekend! Should be a hot and sunny day!

    ReplyDelete
  3. MaryMohApril 17, 2010 at 4:05 AM

    Mmm...that looks very spicy and delicious! Thai food is one of my favourites...any time :D

    ReplyDelete
  4. Kitchen ButterflyApril 17, 2010 at 4:08 AM

    Yum, as most Thai recipes go! Juicy, pieces of chicken, all spiced up!

    ReplyDelete
  5. Sokehah cheahApril 17, 2010 at 8:19 AM

    Kristy
    You are welcome. Easy to cook too, no additional oil for frying.

    Pete
    It's hot, hot and humid everyday! Electricity and water bills up!

    Mary
    Yes, I fancy spicy food anytime.

    Kitchen Butterfly
    Thanks for dropping by. Need more rice to go with this dish!

    ReplyDelete
  6. Angie's RecipesApril 17, 2010 at 5:04 PM

    The chicken looks so delicious! Can't easily find many Thai ingredients here....

    ReplyDelete
  7. Sokehah cheahApril 17, 2010 at 5:23 PM

    Angie
    This is a very simplified version, only use fish sauce, kaffir lime leaves and lemon grass. Are these easily available in your Asian grocers?

    ReplyDelete
  8. Elin ChiaApril 17, 2010 at 9:07 PM

    Cheah..this is something different. Appetizing dish indeed !

    ReplyDelete
  9. penny aka jeroxieApril 17, 2010 at 9:14 PM

    I don't mind spicy food in heatwave just as long there is air con!

    ReplyDelete
  10. JeannieApril 17, 2010 at 11:18 PM

    I love spicy food too and thai food can be really spicy! Your chicken dish is simple and yummy looking.

    ReplyDelete
  11. Sokehah cheahApril 17, 2010 at 11:56 PM

    Yes, Elin this dish is appetising.

    penny
    Oh, nowadays I insist on air-conditioned places whenever I eat out if not I'd rather 'ta-pau' and eat at home!

    Jeannie, I always try to make my dishes simple and easy, that's why I name my blog 'No-frills recipes'!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more