Thai cooks use collard greens and spinach in various dishes as a basic ingredient. This spicy recipe comes originally from the northeastern section of Thailand.
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طريقه التحضير |
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Chop the roasted peanuts. Peel and shred the carrots. Set aside. |
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Wash chicken breast well under cool water. |
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Place chicken in a saucepan. Add enough water to cover. Parboil and cook, covered, in boiling water. |
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Lower the heat and cook chicken to cool on a plate for 15 minutes. Then bone and shred into bite-sized pieces. |
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Place chicken pieces in a large bowl. |
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In a separate bowl, combine fish sauce, sugar, lime juice, and cayenne. Mix thoroughly until well blended and until sugar has dissolved. Then pour over chicken. Stir well. |
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Tear the fresh spinach and arrange decoratively on a serving plate. |
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Top with chicken and peanuts and carrots. |
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When tender, remove from saucepan. Serve |
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المقادير
