In the kitchen: thai chicken

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Ladies… Y’all know that feeling when you’re finally able to replicate that dish you were drooling over at the restaurant once, right ?

It just happened tonight as I cooked this Thaï chicken stew I once had at my favorite Vietnamese restaurant…

 

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The well-known Pho I eat every time I go there
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The dreamy decorations…

Thanks to this restaurant, l’Indochine, I discovered two things: spring rolls, which I thought were bland and tasteless because in the great majority of Chinese/Asian buffets, springs rolls often consists in a sheet of rice rolled around a pound of noodles with a piece of chicken and a leaf of lettuce.

Boy I was wrong. At the Indochine, they make sure the beef in their beef spring rolls and bo-buns was coated in a citronella/lemongrass marinade and it makes a world of difference ! Oh, and they also put fresh mint leaves everywhere, in the Pho, the shrimp spring rolls, so that adds lots of flavor too and helps you digest the big roll you just swallowed.

The other dish I had there that led me to try my hand at replicating it was one of those hot main courses they serve under silver “cloches”. It was a thai cod simmered in a coconut sauce and served with rice, and I.was.smitten.

For this recipe, I replaced the cod with chicken and roughly (I never measure when it comes to food), I chopped one onion and sautéed it in a pan with olive oil, a garlic clove, one small bell pepper; I added the chicken, a bit of chili sauce+ red chili pepper powder, half a can of coconut milk, a bit of garlic powder, salt and pepper to taste, and the secret ingredient… Lemongrass (learn how to slice it here). What I love about this “herb” is that it gives to the dish that “lemon-y”, “citrusy” flavor that will not disappear in the sauce but stay distinct from it- from a gustative point of view it adds texture. Serve with basmati rice and bon appétit bien sûr !

 

 

 

 

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