serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
One Pan Spicy Chicken
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 120 g chicken thigh
- ¼ cup (60 ml) chicken stock
- pinch of salt
- pinch of white sugar
- 1 – 2 tbsp fish sauce, to taste
- 2 tbsp lime juice, to taste
- ½ tsp roasted chilli powder (see Note)
- 4 small red eschallots, finely sliced
- 1 spring onion, sliced crosswise
- ¼ cup coriander leaves
- ¼ cup mint leaves
- pinch shredded sawtooth coriander (long leaf)
- 1 tbsp ground roasted rice (see Note)
To serve
- cooked sticky rice
- cucumbers
- raw beans
- endive/frisée lettuce
- Thai basil
Instructions
- Use a cleaver to hand-chop the chicken thigh until it is finely chopped to the size of a sunflower seed. Heat a frying pan over high heat and dry fry the minced chicken, adding a little chicken stock as necessary, to prevent burning.
- Remove the pan from the heat and season the chicken with salt, sugar, fish sauce, lime juice and chilli powder to your taste. It should taste hot, salty and sour.
- Stir through the eschallots, spring onion, herbs and the ground roasted rice. Serve the minced chicken salad with sticky rice, raw vegetables and sprigs of Thai basil.
Notes
• To make the roasted chilli powder, you will need 1 cup dried birdseye or long red chillies. Toast the dried chillies in a wok or pan over a medium heat, stirring regularly to prevent scorching, until they have changed colour and are beginning to toast. Cool, then grind to a coarse or fine powder, as preferred, in a pestle and mortar or a spice grinder. It keeps well in an airtight container.
• To make the ground roasted rice, dry-fry white sticky raw rice over a low heat in a wok or pan, stirring regularly until golden and fragrant. The rice must smell nutty and cooked. Allow to cool, then grind in a spice grinder to a medium–fine powder.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Pan Spicy Chicken
