Skip to main content
logo
Food Advertising by

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!  ~~~

Comments

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

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

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

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

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

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

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

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

    ReplyDelete
  11. 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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …