Mix the fish sauce, soy and oyster sauce ready for use,
Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don’t overcook).
Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marination to be added to the cooking.
Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.
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