Gai Pad Bai Grapao kab Khao Neow (Chicken with basil and Steamed sticky rice)

 

                If desired a little stirred coconut cream may be spooned over the chicken before serving. If hot basil leaves are not available, sweet basil or Vietnamese mint may be used instead.

Serves 6

• 45 ml vegetable oil
• 6 red chilies, seeded and finely sliced
• 4 garlic cloves, finely chopped
• 4 chicken breasts, skinned and cut into bite-sized pieces
• 45 ml hot basil leaves
• 30 ml fish sauce
• 2 ml palm sugar or brown sugar

1. Heat the oil in a large pan over medium heat and stir-fry the chilies and garlic ; do not allow garlic to burn as this creates an unpleasant flavor.
2. Add the chicken pieces and stir-fry until cooked, about 5 minutes ; add the pther ingredients and stir-fry for 1 minute.
3. Spoon into a serving dish and serve hot with Steamed sticky rice (recipe below).

Steamed Sticky Rice

                There is no real substitute for this variety of rice, which is sometimes known as glutinous rice because of its consistency when cooked. It should be available at Asian grocery stores. However, if sticky rice is not available, try serving steamed jasmine rice instead.

Serves 6

• 630 gr sticky (glutinous) rice
• Water

1. Tip the rice into a bowl and pour in enough water to barely cover ; stir lightly and strain.
2. Continue to follow this procedure until the water that strains off is no longer cloudy.
3. Cover the rice with cold water again and leave overnight.
4. The next day, strain the rice and tip it into the top half of a steamer ; place over boiling water, cover tightly and steam for 25 to 35 minutes or until the rice is quite glutinous.
5. Serve at once.

BON APPÉTIT