Chicken with Thai basil / Kurczak z tajską bazylią


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IMG_9323 kopia kopia

Danie szybie, proste i aromatyczne! Moja kombinacja smaków. Dam się za nią pokroić (no, tylko żeby nóż był tak ostry, jak mój Mac)…
 
Kurczak z  tajską bazylią

400 g kurczaka (wzięłam 3 skrzydełka i kawałek piersi)

3 małe marchewki

1/2 cebuli

1 pęczek tajskiej bazyli

1 szczypiorek z dymki

1 łyżka sosu sojowego

1 łyżka sosu rybnego

3cm kawałek świeżego imbiru

1 mały pomidor

3 mini żółte pomidorki

1 limonka

3 ząbki czosnku

1/2 łyżeczki soli

1 łyżka sake (wina ryżowego)

1/2 łyżeczki cukru

 

Skrzydełka umyć i rozkroić, osuszyć, zamarynować w sake i soli przez minimum 15 minut, można zostawić na noc w lodówce.

Przygotować warzywa: umyć i obrać marchewki, pokroić w ukośne plasterki; cebulę obrać i pokroić w ćwiartki; pomidory umyć i pokroić: czerwony na 4 części, żółte na pół. Umyć bazylię i dymkę, dymkę pokroić na dłuższe kawałki, z bazyli poodrywać liście; czosnek zmiażdżyć nożem lub dłonią, obrać ze skórki (nie kroję czosnku).

W woku rozgrzać olej, podsmażyć cebulę, imbir i czosnek przez ok. 1, 5 minuty. Dodać kurczaka. Smażyć na dużym ogniu ok. minuty, dodać marchewkę, mieszając doprawić sosem sojowym, sosem rybnym i cukrem. Smażyć mieszając jeszcze 3-4 minuty. Na koniec dodać szczypiorek, pomidory i tajską bazylie, zdjąć z gazu po 20-30 sekundach, kiedy poczujemy cudowny aromat bazyli. Podawać z ryżem. Smacznego.

 

Today something easy & simple! My combination of flavours! To die for 🙂

Chicken with Thai basil

400 g chicken (I took 3 wings and a piece of breast)

3 small carrots

1/2 onion

1 bunch Thai basil

1 spring onion

2 tbsp soya sauce

1 tbsp fish sauce

3cm fresh ginger

1 small tomato

3 mini yellow tomatoes

1 lime

3 cloves garlic

1/2 tsp salt

1 spoon sake (rice wine)

1/2 tsp sugar

 

Prepare the chicken: wash, towel dry & cut into bite size (wings in 2), sprinkle with salt and add sake, mix, set aside for at least 15 minutes (you can even marinate the chicken overnight in the fridge, of course).

Prepare vegetables: wash & peel carrots, slice lenghtwise, peel onion, slice in 4, wash and cut tomatoes: red one into 4 pieces, yellow ones in 2. Wash Thai basil, remove leaves form the hard part of steams (you can use the upper part of steams too) and spring onion. Wash and cut spring onions.

Crush garlic cloves with your hand (or knife), pressing each clove against the cutting board, this way the skin will come off easily. (I like to use garlic this way in stir fries).

Preheat oil in a wok. Stir fry onion, ginger & garlic for a moment, add the chicken. Fry for 2-3 minutes stirring before adding carrots. Season with soya sauce, fish sauce & sugar. Stir fry for 3-4 more minutes. In the end add spring onions, tomatoes & Thai basil, stir and remove from the heat after 20-30 seconds, when You smell Thai basil lovely aroma. Serve with rice.

 
 
 
 
 

 

kurczak z tajska bazylia

    • To jest nas dwie! A jakie Ty ładne sushi zrobiłaś, widziałam jakiś czas temu 🙂 Tylko czy u Ciebie komentarza zostawić nie można na blogu?

      • W Warszawie polecam sklepy Kuchni Świata (np. w Galerii Mokotów). Zapraszam też tutaj http://www.pruszkow.com.pl/asia3m/mipokaz.php?id=1, firma Asia Foods ma sklep detaliczny przy placu Żelaznej Bramy 1 (hala Gwardii) w Warszawie, jest tam wybór nie tylko duży wybór suchych produktów, ale i świeże warzywa (np. ta bazylia). Po większe zakupy można wybrać się na Wólkę Kossowską do Centrum Wietnamskiego lub na Marywilską 🙂

  1. Bardzo apetycznie wygląda. Sos sojowy, sos rybny, imbir, limonka – myślę, że dzięki takiemu połączeniu składników to danie mogłoby mi smakować.

    • Daj znać, jak wyszło. A ja może się posiłuję z Twoją tartą czekoladową z karmelizowanymi cytrynami! Jak nie starczy czasu, to chociaż same cytryny zrobię i zjem!

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