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Number of serving: 2
Preparation time: 20 minutes
Total Cooking time: 8 minutes
Ingredients:
1 Chicken thigh, remove bond, rinse, wipe dry and slice into pieces
2 Canned peach halve (cut into thick slices)
75g Celery (sectioned)
½ Red bell pepper (cut into pieces)
2 slices Ginger
1 clove Shallot (sliced)
5 tablespoon cooking oil
Marinade Ingredients:
½ teaspoon Salt
½ teaspoon Caltrop starch
1 teaspoon Light soy sauce
2 teaspoon Oil
Seasoning Ingredients:
2 tablespoon Palm sugar
Tamarind sauce (mixing 50g dried tamarind with 5 tablespoon water)
1 ½ tablespoon Fish sauce
1 tablespoon Lime juice
½ teaspoon Caltrop starch
Method:
Combine chicken with marinade ingredient, stir well to coat the
chicken, marinate for 15 to 30 minutes. Heat 3 tablespoon oil in a wok
under medium heat, put in warm oil for 1 minute, remove chicken from
oil, drain with paper towel and set aside. Heat 1 tablespoon oil in a
wok or pan under medium heat, stir fry celery, red bell pepper for 3
minutes. Set aside. Heat 1 tablespoon oil in a wok. Stir fry sliced
ginger, shallot for 2 minutes. Put in chicken, peach, celery, and red
bell pepper. Mix in Seasoning Ingredients and stir well. Ready to
serve.
Cooking tips:
Tamarind is available in spice stores and
Thai grocery stores. You may also find tamarind paste (in blocks) in
some supermarket store. Dissolve in hot water before use.
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