recipes prepared by the Happy Chief Cook.
A fairly spicy dish, which is quenched by the sweet cherry tomatoes.
Preparation time: 30 to 35 minutes.
400 grams chicken breast fillet,
300 grams of freshly cooked mussel meat,
2 tablespoons peanut oil,
2 teaspoons sesame oil,
2 large onions,
4 cloves garlic,
1 tablespoon light soy sauce,
2 red chillies,
2 teaspoons gula Jawa (palm sugar),
2 tablespoons lime juice,
0.5 teaspoon salt,
3 tablespoons Thai fish sauce (Nam Pla),
0.15 liters of boiling water,
2 tablespoons cold water,
1.5 teaspoon cornstarch,
250 grams cherry tomatoes,
1 tablespoon finely chopped parsley.
Chop the onions finely.
Chop the garlic finely.
Chop the red chilli finely.
Clean the chicken dry with paper towels and cut into small cubes of about 1 centimeter.
Heat the peanut oil in a large wok over high heat.
Fry the onions, and stir continuously until they're look glassy.
Then add the garlic and red chillies to.
Stir it several times good through.
Add the chicken pieces and mussels and let it fry for 2 minutes, once in a while stirring.
Dissolve the sugar in the lime juice.
Add the Thai fish sauce, sugar solution, half teaspoon salt and 0.15 liters of boiling water.
Let it simmer for 5 minutes, stirring continuously.
Then push all the ingredients to one side of the wok.
Mix the cornflour with 2 tablespoons cold water.
Stir this solution through the fluid at the bottom of the wok, and keep stirring until the sauce thickens.
Add the cherry tomatoes and stir the ingredients through the sauce, and let it simmer for 2 minutes.
Divide the dish on the preheated plates.
Sprinkle some chopped parsley on top.
Prepared by the Happy Chief Cook. Posted on March 9, 2012.