At times, I operate my kitchen like a Zi Char stall or Thai stall. Not all the kids like to eat the same thing, but the ingredients I have are the same. So, while my youngest like the Thai Basil Chicken, my second son will criticize the basil smell no end if I serve him that.
The solution? I fry them different things. So instead of adding basil leaves and chilies, I put in more garlic and add lots of cracked black pepper. The rest of the steps are the same. And then, viola! He finishes the food without any fuss, and even bothers to clear his plate with a smile.
I am beginning to think the Zi Char stalls and roadside stalls all started with some fussy eaters in the family. Hm…
300g Chicken thigh, diced to 2 cm pieces
10 clove Garlic, minced
2 Tbsp Black pepper, cracked
1 Tbsp Fish sauce
1/2 tsp sugar (to taste)
2 Tbsp Cooking oil
- Heat a wok/pot with the oil to medium heat.
- Fry the garlic until golden brown.
- Add the chicken and black cracked pepper and stir till cooked.
- Top with coriander leaves and sliced chilies if desired.
- Serve with hot steamed rice or fried rice.