Prep Time: 10 mins
Cooking time: 10 mins
Expertise Level: Easy
Ingredients Availability: Most ingredients should be available in a supermarket
- Taste Palate: Medium Spicy flavour
- Ambience: Its a great starter dish. Perfect for a munchie while you are watching a movie or chilling with friends.
- Music: Well, I am having this right now as I am watching Breaking Bad. So here is a one of my favourite songs from the series
80 gms Chicken Breast fillet, sliced in chunks
2 tbsp vegetable oil/sunflower oil
4 tbsp chicken stock (stock made for 2 hours. you can use hot water too if you dont want to put in the effort)
3-4 coriander stem, finely chopped
1 leaf, Kaffir Lime Leaves, finely sliced
For the Paste
2 cloves garlic, peeled
1/2 stem lemongrass (bottom half, sliced)
1 coriander root
1 teaspoon black pepper powder (or full pepper)
1 tbsp oyster sauce (mushroom sauce works too)
1/2 light soya sauce
1 tsp brown sugar or a pinch or regular sugar
1 tsp Chinese Whisky or White Wine
1/2 a stem of lemongrass crushed
This has been one of the biggest hits from my Thai Cooking Series. I loved the flavours of this dish and feel like making this everytime I get some chicken. Here is the way to make it:
For the Garnish: I pound the lemongrass that needs to be used for the garnish and squeeze all the juices out. The best way to do it is to use tissues. Now I lightly coat the lemongrass before deep frying it. I fry it till it turns golden brown and I keep it aside.
For the Paste: I then pound the garlic, coriander root, lemongrass and black pepper in a mortar into a paste.
Now the cooking begins. I set the Wok to medium heat and add the vegetable oil and the paste. I stir fry it till the paste gives out a delicious aroma. I then add the sliced chicken to this. Since I am using chicken breast I half cook it for 2 minutes, ie till it turns opaque and then add the stock with the kaffir lime leaves. The chicken would cook a little further in the stock. I keep shaking the Wok so that the chicken cooks evenly for a minute. Then I add all the sauces – oyster sauce, soya sauce, sugar and whisky. This made make the entire mixture too watery, so I turned up the heat while moving the Wok around to stir well and to let the excess water evaporate. Thats it. I finally add the coriander leaves and turn the heat off.
Put this on plate/bowl and top it up with the crispy fried lemon grass. This is just to add a little sexiness to the dish 😉
Food Marriage tips:
1) Using Coriander roots in making pastes was a super revelation for me. I think I am going to use this even to make Indian Curries. The extra freshness and flavour that this could add is absolutely yummilicious
2) This would taste good with Paneer or Tofu as well. You can avoid the oyster sauce for a vegetarian option
3) If you want to make this a main course dish, you can add an onion (finely chopped) to it after you add the paste. This will give you a thicker gravy.