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First Step:
Ingredients:
Boneless,skinless chicken breast fillets 500 gm
Red pepper 10 pieces
Shallot 2 tbsp s
Garlic clove 1 tbsp
Red chili 1 tbsp
Juice lime 1 tin
Basil leaves 1 tsp
Vegetable oil 2 tbsp s
Corn flour 1 tbsp
Thai rice 350 gm
Root Ginger 1 tbsp
Second Step:
Method:
Velveteen the chicken: Slice the chicken into
bite-size pieces. Beat together the egg white and 1 tbsp corn flour in a bowl.
Tip in the chicken and coat with the mix (see Know-how, top right). Marinate
for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse
the rice in a sieve under the cold tap until the water runs clear.
Making
perfect rice: Drain the rice, tip into a pan with a lid and pour over 600 ml
water and a pinch of salt. Bring the water to the boil, then cook the rice
uncovered for 10 mins or so until the water has almost boiled away and small
craters appear. Cover with a lid, turn the heat down as low as it will go and
cook for 10 mins more.
Getting
the ingredients ready: Strip the ginger skin with a teaspoon and finely chop
until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and
seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then
thinly slice. Trim the ends off the chili, if using, removing the seeds if you
like it milder, and cut into thin slices. Remove the chicken from the egg
marinade and pat dry with kitchen paper.
Finally serve this dish any decorated plate.
This is so so easy and good,healthy food.
