-3 cups cooked rice
-3 cups sliced chicken breasts
-3 dred black mushroom
-1/2 cup diced onion (sugar   lump size)
-1/2 cup casehew nuts
-2 dried chilies
-1/2 cup chopped celery stalk
-1/2 teaspoon MSG
-1 tablespoon nampla
-1 tablespoon soy sauce
-1 tablespoon cornstarch mixed   with 1 tablespoon water
-1 teaspoon garlic salt
-1/2 cup chicken broth
-1/2 cup vegetable oil
-1/2 cup pickled chili
-some lemon, coriander and   tomato to garnish
METHOD: Press the cooked rice into a wet ring mold. Remove to serving plate. Heat the oil in the frying pan. Fry the dried chilies, cut with scissors, set aside. Using the left over oil, fry the chicken and onion; sprinkle with garlic salt and MSG. Keep turning until light brown. Add chopped celery, black mushroom, nampla, soy sauce and chicken broth. Cover simmer for 5 minutes. Add the cornstarch, stir until thickens, add cshew nuts and turn over lightly. Spoon into the center of the rice rign, top with dried chili, and garnish with lemon, tomato, and coriander leaves. Serve.

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*This recipe is an excerpt from Cooking Thai Food in American Kitchens. by Malulee Pinsuvana. The book costs $35.00. For more information, please contact us.

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