Thai
Thai - Stir Fries
Birdseye Chili Stir-Fry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300g chicken thigh, sliced
- • 8 bird's eye chilies, bruised
- • 4 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tbsp soy sauce
- • 1 tsp palm sugar
- • 1 small red onion, sliced
- • 1/2 cup Thai basil leaves
- • 1 tbsp vegetable oil
Preparation Steps
1
Phase 1
Bruise the bird's eye chilies and slice the chicken into strips.
2
Phase 2
Heat a wok over high heat, add oil, and stir-fry the garlic and chilies for 20 seconds.
3
Phase 3
Add the chicken and stir-fry until cooked through.
4
Phase 4
Add the red onion and toss for 1 minute.
5
Phase 5
Add fish sauce, soy sauce, and palm sugar; toss to coat.
6
Phase 6
Fold in the Thai basil and serve hot with rice.