Thai | Thai Chicken and Fried Garlic on Rice
Posted on March 4, 2016
This is tasty and fast. I'm really liking the Simple Thai Food cookbook.
Yield: 4 servings
1 1/2 pounds boneless, skinless chicken breasts or thighs
3 tablespoons vegetable oil
2 tablespoons thin soy sauce (light soy sauce)
2 tablespoons oyster sauce
1/4 teaspoon granulated sugar
1 teaspoon ground white pepper (or to taste)
4 cups cooked long-grain white rice, kept warm
1/2 English cucumber, or 2 pickling cucumbers, peeled and sliced crosswise 1/4 inch thick
1 Roma tomato, sliced crosswise 1/4 inch thick
1/4 fried garlic
fresh cilantro leaves, for garnish
Cut the chicken against the grain and on the diagonal into thin, bite-size pieces.
Heat the oil in a wok or a 14-inch skillet over high heat. When the oil is hot, add the chicken and stir-fry until it begins to turn opaque, but is not yet cooked through, about 1 minute. Add the soy sauce, oyster sauce, sugar, and pepper; turn down the heat to medium-high and continue to stir-fry until the chicken is cooked through and is coated with the glistening sauce, about 2 to 3 minutes. Remove the pan from the heat.
Divide the rice evenly among 4 individual serving plates and spoon the chicken over the rice. Arrange the cucumber and tomato slices on the side of each plate. Sprinkle the garlic over the chicken, garnish with the cilantro, and serve immediately.
2 heads of garlic, peeled and thinly sliced
3/4 cup vegetable oil
Set a fine-mesh strainer on top of a heat-proof bowl and place both close to the stove. Combine the garlic and the vegetable oil, put them in a 6- to 8-inch skillet, and put the skillet over medium heat. Cook, stirring occasionally, until the oil is hot and sizzling, about 5 minutes. Turn down the heat to medium-low and continue to cook, stirring often, until the garlic pieces are light brown, about 2 to 3 minutes. Immediately remove the skillet from the heat and pour the contents through the prepared strainer. Allow the fried garlic and the oil to cool completely before storing them in 2 separate airtight containers. the fried garlic keeps for 3 weeks and the oil keeps for 2 months.
(Ref. "Chicken and Fried Garlic on Rice" recipe, Simple Thai Food cookbook, page 144.)