Sunday, January 3, 2010

Thai basil chicken

Needing something not too difficult but very delicious, Priya & I made Thai basil chicken for dinner, following a recipe from the latest Cook's Illustrated. It used a lot of basil, added at three different points in the cooking (starting with a basil/garlic/chiles puree in a cold pan with oil; then halfway through adding a tbsp of that same puree after it's marinated in sugar, oyster sauce, fish sauce, and vinegar for a bit; finally, whole basil leaves wilted and stirred in at the end) and demanded that we chop our own chicken instead of using packaged ground chicken (they were right; it came out much better because of it).


on the side, coconut rice (from Mark Bittman's How to Cook Everything; while most of the recipes in that book are spot-on, this one needed some tweaking to prevent the rice from burning and sticking to the bottom of the pan) and eggplant tossed with garlic, ginger, and oil and then broiled until done.

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