Thai Ginger Chicken

I doubt that what I call Thai Ginger Chicken was ever served in Thailand, but it is a convenient tag for something that has been evolving for many years, and it has become a staple for those evenings when someone has to go out early. The components can be put together well beforehand, and, if using quick-cooking egg noodles, is ready in about ten minutes.

2 tsp ground cumin.
1 tsp ground coriander.
1/2 tsp dry ginger.
1/2 tsp turmeric.
1/2 tsp cinnamon.
2 tblsp cornflour.
2 tsp chicken stock powder.
Salt to taste.
Cayenne pepper to taste.
2 tblsp soy sauce.
2 tsp fish sauce.
2 cloves garlic, finely chopped.
30mm lemon grass, finely chopped.
½ cup olive oil.
250g finely sliced lean chicken meat.
2 cups diced green vegetables.

Mix the dry spices, the salt, stock powder, soy sauce, fish sauce, garlic and lemon grass together, top up with water to the volume of 2 cups and set aside. Dice the meat and set aside in a bowl. Prepare the vegetables and set aside.

Heat the oil in a sauté pan or wok over a hot flame and quickly brown the meat. Add the spice mix and bring to the boil. Reduce the heat to a simmer, cover and cook for 15 minutes.
Meanwhile, place a pot of salted water on another hob and bring it to the boil. When it does so, bring the heat up under the meat mixture and add the vegetables. Add the noodles to the second pot and cook for the time prescribed on the pack. When done, drain the noodles and serve equally onto 2 warm plates. Cover with the meat and vegetable mixture and serve immediately.

Serves: 2.


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