I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 18 July 2016

Hoisin Chicken Stir Fried.



Hoisin Chicken Stir Fried.

Vibrantly coloured, sweet and spicy stir fry. Deliciously fresh, healthy, crunchy and most importantly quick chicken dinner. A perfectly fast and acceptable food on a day that I am wishing for winter⁉️‼️🙊

   The protein.
500g sliced free range chicken breast.

   The Vegetables.
2 cloves chopped garlic.
1tbsp chopped ginger.
1 sliced red onion.
1 sliced pepper.
1 sliced carrot.
100g sliced sugar snap peas.
3-4 sliced fresh chillies.

   The sauce.
In a bowl, put in, 
-1tbsp oyster sauce.
-2tbsp soy sauce.
-1tbsp dark soy sauce.
-2tbsp hoisin sauce.
-1tbsp Shaoxing rice wine.
-2tsp sesame oil,
-1tbsp water.
-1tsp cornflour.
Mix well to combine.
Leave aside.


In a wok, with a tablespoon of vegetable oil, fry
-ginger, 
-garlic,
Cook, for 20 seconds or so, add
-the chicken.
Cook, stirring until the chicken is almost cooked through, add
-the rest of the vegetables,
Cook, stirring occasionally for a minute or so, add
-the sauce 
Stir well to coat the chicken and vegetables in the sauce.
Stir through 2 sliced spring onions.

Spoon into a serving dish.
Sprinkle over sesame seeds.
Serve with rice or noodles.
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