A good friend of mine, who has 4 children too, gave me 2 of her family’s favourite recipes. This is one of them. I have made it a few times and it is simple and delicious. My two girls have very sensitive noses and they struggle any time I cook with fish sauce but they manage to get over that when it comes to eating the dinner.
Tonight I did not do this recipe justice. I was in a mad rush and skipped the bit about deep frying cashews but I figured it was not so bad as I was using roasted cashew nuts. My drinks cabinet has no whiskey so I substituted with rice wine. Plus I snuck in some broccoli. Oh, and I only used 1 wimpy chilli.
So perhaps ignore that last paragraph and make this recipe because it is moreish and makes a good family dinner. But keep in mind you will need to use a little more chicken to feed a big family. I used 500g of chicken but kept all the other ingredients exactly the same and that worked just fine.
gai phad med mamuang
300g chicken breast, thinly sliced
120g deep fried cashews (if using raw nuts then fry in 1 cup of oil over low heat until brown)
3 tablespoons vegetable oil
8 cloves garlic, crushed
2 small onions, sliced
2 red chillies, finely sliced
1/2 cup chicken stock or water (I find water is enough as you don’t need any extra salt)
4 – 8 eschallots, sliced
1 teaspoon whiskey
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
Heat a wok with the oil. Add the chicken, onion, garlic and chillies and stir fry for about 3-5 minutes. Add stock or water. Combine sauce ingredients and add. Stirfry until chicken is cooked then add cashews, spring onions and whiskey.
Serve with steamed jasmine rice.