Tom Yum Chicken

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Many of you has had 'Tom Yum' spicy hot and sour soup before which is delicious. Less commonly used but just as delicious, tom yum paste can be great as a flavouring agent for a chicken stir-fry dish, ideal for a midweek meal.


Prep time 10 mins.  Cooking time 15 mins

INGREDIENTS:

500 g chicken breasts, cut into 1" chunks

1 medium carrot, sliced diagonally

1 green pepper, cut into quarters

200 g brown mushrooms, cut into quarters

3-4 garlic cloves, finely chopped

1 packet of 'Lobo' Tom Yum paste

1 Tbsp corn flour

1 tsp ground white pepper

1/2 tsp salt

Small knob of butter

1 1/2 Tbsp light soy sauce or fish sauce

1 tsp dark soy sauce (optional)

1-2 tsp freshly squeezed lime juice

Cooking oil


METHOD:

1) Marinate the chicken with the salt and white pepper for 30 minutes, then add the corn flour to coat the chicken;

2) Heat up 2 Tbsp of oil, then pan-fry the chicken in batches until its sides are golden brown, on medium heat. Remove and keep aside;

3) Heat up 2 Tbsp of oil, add chopped garlic cloves and saute for 20 seconds with a pinch of salt before adding the carrots and green peppers - saute for a minute;

4) Turn the heat up to high, add the mushrooms and butter then saute for 30 seconds;

5) Return the chicken to the pan and add the tom yum paste (which has been soften immersed in a cup of warm water) to stir through;

6) Adjust the final seasonings with light soy sauce, dark soy sauce and lime juice;

7) Garnish with sliced red chillies and serve.






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