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Stir Fried Sukiyaki Chicken สุกี้แห้งไก่
Howdy, my friends.
Have you ever heard a recipe called "Sukiyaki"? I think some of you probably have and wonder why I am talking about Japanese food in a Thai food blog.
Sukiyaki is a Japanese dish that has an influence over the Thai kitchen. It is a hot pot with chicken, pork, or beef broth, and ingredients such as meat, vegetables and eggs. Everyone at the table would get some food from the hot pot and put it in his/her bowl and add some sukiyaki sauce to it. Sitting at the table with a hot steamy, savory soup on it makes sukiyaki very popular among people, especially in winter. It is a perfect meal for a whole family to get together at one table to cook, eat, and talk at the same time.
Stir fried sukiyaki adapts from the hot pot sukiyaki. Thailand is a hot and humid country. It is too brutal to eat a hot soup during summer (imagine a street food location in Thailand without A/C plus 95 - 100 degrees F ). Stir fried sukiyaki has almost pretty much same ingredients as the hot pot version except the broth. Stir fried sukiyaki is not only an alternate choice to avoid the heat, but it is another choice for people who like spicy food. Without broth to dilute the sukiyaki sauce, it makes stir fried sukiyaki is spicier than the hot pot.
A secret sauce!
There is only one sauce that you will need to make stir fried sukiyaki, and it is called "Sukiyaki sauce." If you go to an Asian supermarket, the chance is there are two types of the sauce; the soybean curd and the Cantonese. I would recommend the Cantonese over the soybean curd. The soybean curd sauce has a strong smell of a marinated bean curd which I found that it is not very pleasant for people who have never tried it before.
Unlike the Cantonese sukiyaki sauce which is a savory (sweet, spicy, and a little bit tangy) orange colored sauce. It has chili, garlic, sugar, salt, soy sauce, and tomato paste in it. It is like a magic bottle that changes the whole recipe. It adds the flavor and also the color of the dish. This sukiyaki sauce is only $3-4 for a bottle. It stays good over six months after open and keeps in a fridge.
Stir Fried Sukiyaki Chicken Time-Lapse video
- • 2 bundles dried [url href="http://amzn.to/2bcW23Q" target="_blank"]glass noodles[/url], about 2.70 oz.
- • 7 oz. sliced chicken breast
- • 2 eggs
- • 7 oz. cut Napa cabbage, 1 inch
- • 4 stalks cut green onion, 2 inches
- • 6 chopped garlic cloves
- • ⅓ cup [url href="http://amzn.to/2bBWsBV" target="_blank"]Cantonese sukiyaki sauce[/url]
- • 2 tablespoon olive oil
- • water
- Soak dried glass noodle in water for 5 minutes and cut it half.
- Heat a wok to medium-high and add olive oil and chopped garlic.
- Add sliced chicken after the garlic turns to gold.
- Stir fry chicken until it turns white opaque then put it to a side of the wok.
- Add eggs in the wok, stir them and bring the chicken down to the wok after the eggs are cooked.
- Add Napa cabbage (only the thick part) and stir-fry for a minute.
- Place glass noodles and follow with sukiyaki sauce. (Have a cup of water ready, add some water in the wok when you feel like the glass noodles may stick at the bottom of the wok.)
- Put the rest of Napa cabbage and green onion and stir-fry for a few minutes.
- Turn off the stove and serve immediately.