Stir-Fried Chicken with Long Eggplant Recipe(Phat Ma-Kheua Yao Recipe) |
Ingredients: Serves 4 |
200g chicken breast, de-boned and sliced 1 cup sliced long eggplant 15 sweet basil leaves (horapha) 2 fresh chilies, de-seeded and sliced ½ tablespoon chopped garlic ½ tablespoon soybean paste 1 tablespoon fish sauce 1 tablespoon dark soy sauce 2 vegetable oil 3 tablespoons water (or chicken stock) |
Method: Heat oil in a wok over medium heat. Fry the garlic. When it yellows put in the chicken and cook for 5 minutes. Then, add eggplant and cook for another 5 minutes. Stir in the soybean paste, fish sauce and dark soy sauce and cook for 2 minutes. Add the water (or chicken stock), chilies, and basil and slowly bring to a boil. Remove from heat and serve. |
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