Quick and yummy one plate dish called "Khao Na Kai"
Ingredients for MarinatingChicken400 g. chicken
1 Tbsp thin soy sauce
1/2 tsp dark soy sauce
1 Tbsp oyster
1 tsp sugar
1 Tbsp Chinese cooking wine
1 tsp sesame oil
1 tsp tapioca flour
Ingredients for Chicken Gravy4 dried shitakae mushrooms
1/4 cube chicken broth
3 cups water
2 Tbsp vegetable oil
1 Tbsp corn flour
1 Tbsp seasoning sauce
1 tsp sugar
1/4 head of onion
3 cloves garlic
2 fresh chillies
3 sprigs cilantro
1/4 tsp ground pepper
1 Tbsp thin soy sauce
1/2 tsp dark soy sauce
1 Tbsp oyster
1 tsp sugar
1 Tbsp Chinese cooking wine
1 tsp sesame oil
1 tsp tapioca flour
Ingredients for Chicken Gravy4 dried shitakae mushrooms
1/4 cube chicken broth
3 cups water
2 Tbsp vegetable oil
1 Tbsp corn flour
1 Tbsp seasoning sauce
1 tsp sugar
1/4 head of onion
3 cloves garlic
2 fresh chillies
3 sprigs cilantro
1/4 tsp ground pepper
Preparation1. Wash chicken, pat dry, and cut into small slices. Season with all marinated ingredients, mix well, and marinate for 30 minutes.
2. Soak dried shitakae mushrooms until soft. When mushrooms are soft, press out all water (keep mushroom water for making sauce), cut stems, and slice into 1" lenght.
3. Peel onion and garlic, cut green onion roots, cut cilantro and chillie stems, wash dirt, and pat dry. Chop onion into small cubes, mince garlic, cut green onion into 1" lenght, pick only cilantro leaves, and finely slice chillies.
4. Heat oil in a wok on medium-high heat. When oil is hot, add diced onion and minced garlic, fry until fragrant and onion is getting cook, add marinated chicken. Stir-fry until the chicken is getting cook, add sliced shitakae mushrooms, and stir until the chicken is done.
5. Add about 2 1/2 cups mushroom water and chicken broth cube, stir well, and let sauce boil. When the sauce is bubbling, season with thin soy sauce, seasoning sauce, oyster sauce, and sugar, taste for your own flavour.
6. Mix 1 Tbsp corn flour with 1 Tbsp water, stir until flour dissolve, then pour flour water into sauce. Stir quickly to keep it forming chunks and the sauce is now thicken. Add cut green onion, stir quickly and remove from heat.
7. Place about 1 cup of cooked rice on a serving plate, top with hot chicken in gravy, and sprinkle with cilantro leaves, ground pepper, and sliced chillies. Serve immediately.
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