泰式四椒炒鸡 Thai spicy chicken

My personally favorite dish these days after watching Mark Wiens vlog from Thailand. I just love how Thai food is created with all this spicy flavorful patterns.  Besides plenty varieties of curry, the small chillies with abundant flavour is this dry fried meat dish all about.  Additionally the special effects from Thai bail give the dish a hint of exotic fusion style    My mom perfectly combined my hometown taste with Thai.  Crazy about this tangy taste

用料  

泰式四椒炒鸡 Thai spicy chicken的做法  

1. grind the garlic , dry red green jalapeño peppers in the stone grinder. Just put whole bunch!

2. Diced jalapeño poppers!

3. Crush the dried peppers even though they won't break easily, but as long as the  color and juicy crushed out

4. Add a tiny little bit canola oil and stir fried with mid low fire. Stir patiently to get the moisture out of the chicken. U will smell clean chicken burn smell little bit
   Take the fried chicken out
   And stir fried all the grinding spices on the medium fire to bring the garlic tangy flavor out
   After couple minutes when u see the dried chili are getting burn dark. Add chicken
   Stir fried until the wok doesn't get sticky on the bottom
   

5. Add basil leaves last and stir until it shrink and look little dark and soggy. That's when the basil get rid of strong taste. It's just perfectly done!
   

小贴士

Modified from: YouTube- Mark Wiens  spicy Thai quail