Phuket Cookery School – Stir Fried Chicken with Cashews
March 22, 2012
One of the great things about this cookery school is the set up, this is where the chef’s did their demonstrations before we tried ourselves, the mirror above meant we could see everything they did. Very handy.
This dish is called Kai Pad Med Ma Muang and is another classic dish you can get almost anywhere in Thailand.
You need, for 2 people;
30ml light soy sauce
pinch ground white pepper
150g chicken breast, thinly sliced
30ml vegetable oil, and enough to deep fry the vegetables
2 cloves of garlic, finely chopped
60g sliced onions
60g straw mushrooms, cut in half
30g sliced carrot
30g water chesnuts, cut in half
60g cashew nuts, deep-fried or roasted (do in advance)
15 ml oyster sauce
15ml light soy sauce
5ml seasoning sauce
5ml chilli oil
5g palm sugar
40g spring onions, cut into 1 inch lengths
10 small dried red chillies, deep-fried or roasted for garnish
5g coriander leaves, coarsely chopped for garnish
1. Whisk the cornflour, light soy sauce and pepper and then add the chicken and stir until coated. Heat your oil in a wok and fry the chicken turning occasionally for about 3-5 minutes until tender. Then place them aside on a paper towel until you are ready for them.
2. Heat the oil in the wok and fry the garlic until it begins to brown then add the vegetables and nuts and fry until they are cooked but firm to the bite, roughly 1-2 minutes, then add the chicken and season with the oyster sauce, soy sauce, sugar and chilli oil to taste and stir until well mixed. Sprinkle in the spring onion, cook for a further 30 seconds then remove from the heat.
Serve with the chopped coriander and chillies and plain steamed rice.
Again this is such a simple dish once you have all your ingredients ready, and your cupboards stocked up with the seasonings. So worth doing if you want to eat Thai food more often.