Padprik Chicken is a popular dish originates from South Thailand. This dish also commonly known as Ayam Padprik, frequently found in tom yam shops across Malaysia. Ayam means chicken in Malay and pad means stirfry and prik means chilli in Thai.
The addition of mix vegetables gives this a fresh twist and plenty of texture. Chilli paste is mixed with oyster sauce to give it a nice balance of spicy and salty flavours. Today Ayam Padprik is synonymous with Malay food.
Ingredients: (serves 2)
100g Chicken Breast Meat - diced
2pcs Long Beans (25g) - cut into 1 inch length
20g Carrot (about 2cm) - julienned
40g Cauliflower - cut into florets
2pcs Baby Corn - cut
1 pc Kaffir Lime Leaves - cut into few smaller pieces
50ml Water
2 tbsp Cooking Oil
Paste - mix all & blend together
4pcs Dried Red Chillies - soaked & remove seeds
1 pc Shallot
1 clove Garlic
10g Ginger
1 tbsp Water
Seasoning:
1 tsp Chilli Sauce
1 1/2 tsp Oyster Sauce
1/2 tsp Sugar
1/2 tsp Light Soy Sauce
Pinch of Salt
Dash of White Pepper
After blending the chilli paste, consisting of dried chillies, garlic, ginger & shallots.
Step by Step:
1. Heat oil in a pan and fry chilli paste till fragrant & oil separated.
2. Add in all the ingredients - chicken breast, long beans, carrot, cauliflower, baby corn and kaffir lime leaves. Stir to mix evenly and cook for about 1 minute.
3. Add in water and all the seasoning and stir to combine. Let it simmer for about 5 minutes and chicken meat is cook thoroughly.
4. Dish up & serve hot with steamed rice.
This dish was cooked using Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
Queen's Xense Casserole with Glass Lid comes in 2 different sizes : 20cm & 24cm.
More details please visit: http://www.edgi.com.my