Thai dry sukiyaki stir-fry (suki haeng)
Pailin's Kitchen · ♥ 3.3K likes · 106.1K views · 11 min video
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Timestamp
Ingredients
Method
Techniques
- chicken breast
- soy sauce
- oyster sauce
- sesame oil
Cut the chicken breast not too thin and marinate with soy sauce, oyster sauce and a touch of sesame oil; let it sit.
- garlic cloves
- Thai chilies
- sugar
- toasted white sesame seeds
Pound garlic and Thai chilies to a paste in a mortar, add sugar to help grind it finely, then gently crush in toasted sesame seeds, leaving some whole.
Pounding the suki sauce base
- red bean curd
- white vinegar
- toasted sesame oil
Add red bean curd cubes and smoosh to a sticky paste, then add the bean curd juice, white vinegar, soy sauce and toasted sesame oil. Make ahead, ideally a day or at least half an hour, so the flavors mingle.
Red bean curd and finishing the sauce
- glass noodles
- napa cabbage
- morning glory (water spinach, pak boong)
- celery
Soak glass noodles in room temperature water about 10 minutes until pliable and cut them shorter.
- 2 whole eggs
- oil
Sear the chicken in hot oil, flip when about halfway done and cook through; remove.
Add a little more oil and cook the vegetables down until a little wilted.
Add the noodles and the suki sauce and cook until the noodles absorb it, adding a little water or chicken stock if dry, without over-watering.
Push to one side, add a little oil if wanted, add the eggs, break them, cover with the noodles and let them set.
Eggs, chicken and garnish
- cilantro
Return the chicken with its juices and mix everything. Turn off the heat and garnish with cilantro; serve extra suki sauce on the side.