I am aware I should start posting pictures of the dishes so will fish my camera out. Oh dear best think about presentation too. Ok so the recipe......
- 4 cloves of garlic crushed
- 1to3 long red chillies roughly chopped
- 1to3 birds eye chillies roughly chopped
- 4 tbsp oil
- 350g chicken finely sliced
- 3 tbsp chicken stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp caster sugar
- 2 handfuls of thai basil leaves
- Using a mortar and pestle pound the garlic and all chillies into a paste
-Heat the oil in a wok and fry the paste for 1-2 minutes until fragrant.
-Toss in the chicken and stir fry for 1-2 minutes
-Add stock, soy sauces, sugar and a pinch of salt and cook for 2 minutes
-Finally the basil and cook for 30 more seconds then serve with fluffy white rice
I am very aware that both my photography and more so my presentation is shocking. I will work on it. I am actually laughing out load that I have even added this photo. Please don't be put off trying it. It tastes far better than this picture makes it look.
My new rating system
Total time taken 30 mins
Difficulty after a glass of wine 2/5
End result 4/5
It was really tasty and would definitely make it again when I am lucky enough to happen upon more thai basil.
RECIPE CSI DOES NOT RECOMMEND COOKING WHEN DRUNK AT HOME. LEAVE TO THE PROFESSIONALS
I used 3 of each chilli as I like spice but obviously if your not a chilli fan use 1 of each. Also I used chicken thigh as I feel it has more flavour but this type of quick cooking would work as well with breast. I did use a good supermarket stock, the ready made pots in the meat aisle but I will add the stock recipe for this dish just in case.
Boil 2kg chicken carcasses, 2 slices fresh ginger, 2 spring onions chopped and 3 L of water and simmer for 2 1/2 hours
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