Recipes

  • 12th June 2011, lunch time
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Serves 4
Ingredients
  • 240 g rice
  • 400 g chicken breasts
  • 2 large onions
  • 3 eggs beaten
  • 1 tbsp Soy sauce
  • 3 tbsp Nuöc-Mäm (Vietnamese fish sauce)
  • 1 ½ tsp red chilli paste
  • fresh parsley
  • _
  • for the marinade:
  • 6 tsp Soy sauce
  • 1 ½ tsp sugar
  • 6 tsp vegetable oil
  • 3 tsp cornflour
  1. Cook the rice.
  2. Cut the chicken breasts in slices 6 to 10cm long and 2 cm thickness. Leave to marinate for 5 minutes.
  3. Thinly slice the onions. Fry them slowly in a pan until slightly golden.
  4. Heat 8 tbsp of oil in a wok with a tbsp of parsley. Stir fry the meat for 30 secondes and add the onions. Add the beaten eggs and stir fry. Add the rice and stir continuously for 2 minutes.
  5. Add the Nuöc-Mäm, the soy sayce and the red chilli paste. Leave to cook for a minute. Serve.
  6. You could add mushrooms, prawns, peppers, etc…
  7. Be careful with the fish sauce and the soy sauce as they are salty. If the dish becomes slightly too salty you can rectify with a little bit of sugar

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