The proof of the pudding – or of the chicken – is in the eating, but when it comes to Thai food, if it is called ‘delectable’ one may rest assured that it is. Here the chicken is accompanied by rice that is suffused with the Thai seasonings that make the dish, well, delectable.
There are many varieties of rice in Thailand, and they have different characteristics. I recommend fragrant jasmine rice here because its aroma adds so much to the ensemble. The Thai fish sauce distinguishes this from the Chinese version of the recipe, which relies only on soy sauce.
Cook the rice at least 2 hours ahead of time or the night before. Allow it to cool thoroughly and put in the refrigerator.
Combine the eggs with the sesame oil and
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 garlic, onion, shallots, chillies,
Turn onto a platter, garnish with spring onions and serve hot, or cold as a rice salad.
© 2001 Ken Hom. All rights reserved.