I was astonished when I first went to Thailand to discover my Chinese mother’s chicken casserole playing a good part in the Thai canon. For a moment I thought she might have a franchise operation going.
Seriously, the Chinese influences in Thai cuisine are clear. In this case, it is in the use of black mushrooms and ginger that we see the south China style. To this Thai cooks have added their own imaginative touches and we have here an aromatic dish, very satisfying and redolent of essences of Thai cuisine.
This is a dish that reheats extremely well – I actually prefer it on the second day.
Boil the eggs for 10 minutes. Remove and lightly crack them under cold running water. When they are cool, peel them and cut them in half, lengthways.
If using unboned thighs, remove the skin and bones or have your butcher do it for you. Cut the chicken into
Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and cut the caps into quarters.
Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the drained chicken and stir-fry for 5 minutes or until the chicken begins to brown. When the chicken is lightly browned, transfer it to a stainless-steel colander set inside a bowl, leaving behind about
© 2001 Ken Hom. All rights reserved.