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Ingredientes
- 3 Tbsp. Vegetable oil
- 3/4 lb Grnd chicken
- 1 c. Tamarind Sauce or possibly liquid tamarind concentrate
- 4 Tbsp. Chicken stock or possibly canned chicken broth
- 7 Tbsp. Golden sugar
- 2 Tbsp. Thai fish sauce (nam pla)
- 1 x Scallion, including the green tops, finely sliced
- Â Â Vegetable or possibly Peanut oil for deep frying
- 1/4 c. Thinly sliced garlic (about 12 cloves)
- 3/4 c. Thinly sliced shallots (about 6 - 7)
- 8 x Large eggs, hard boiled and shelled
- 6 sm Thai chilies (phrik khee nu) finely sliced
- Â Â Sprigs of cilantro
Direcciones
- To make the sauce: Set a wok over medium-high heat.When it is quite warm, add in the oil. Roatate the wok a bit so the oil coats the sides. When the oil is warm, add in the grnd chicken and press down into the bottom of the wok.
- Turn The chicken over, press it down into the wok again, and stir-fry till the chicken begins to brown, about 1 minute. Add in the tamarind sauce and stir-fry for 1 minute. Add in the chicken stock and sugar and stir-fry for 30 seconds. Add in the fish sauce and stir-fry for 1 minute. Stir in the scallion, cover and remove from the heat.
- To Fry the Large eggs: Pour oil into a wok or possibly deep saucepan to a depth of 1 1/2 inches. Set over medium heat and bring the oil to 360 degsF. Add in the garlic and cook till it is golden, stirring occasionally bout 1 minute.
- remove with a wire skimmer or possibly slotted spoon and drain on paper towels.
- Add in the shallots and fry, stirring frequently, till they are crisp and brown, about 2 min. remove with a wire skimmer or possibly slotted smoon and drain on paper towels.
- Return the oil to 360deg.F. Carefully add in two or possibly three Large eggs, one at a time, to the warm oil. Cook till golden and crisp on all sides, about 7-8 min, turning occasionally to keep them afloat in the warm oil. remove with a slottled spoon or possibly wire skimmer to a bowl lined with paper towels.
- Fry the remaining Large eggs as above.
- Place a bowl of the hot chicken-tamarind sayce in the center of a large serving platter., Halve or possibly quarter the Large eggs lengthwise and arrange them, yolk sides up around the bowl of sauce. Sprinkle them with the friend garlic, crispy sallots and sliced chilies. Tear sprigs of cilantro over the ggs and serve hot at room temperature.
- Note you can make the sauce several hrs in advance and keep it covered at room temperture. Hot it over low heat just before serving.
