Gai Pad Prik Juag, Thailand

Ingredients for 4 servings:

• 500 g chicken breast
• 2 garlic cloves
• 300 g bell pepper(s)
• 1 m.-sized onion(s)
• 50 g mu-err mushrooms
• n. B. Water for soaking
• 3 chili peppers, red, long
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tsp sugar, maybe a little more
• 5 chili peppers, dried, possibly more
• some vegetable oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chicken with peppers

For this dish, you should use the light green, slender bell peppers available in Turkish shops. This variety used to be the only one available in Thailand. Soak the dried chilies in hot water, then roughly chop them. Soak the mushrooms in warm water, then roughly chop them. Thinly slice the chicken breast. Chop the garlic. Halve the bell peppers lengthwise, remove the seeds, and then slice diagonally. Cut the onion into wedges. Slice the long red chilies diagonally crosswise (with seeds). Heat the oil, fry the garlic. Brown the meat in the same oil. Add the onions and the squeezed mushrooms, and braise briefly. Now add the bell pepper strips, mix well, and add the chilies. Season to taste with fish sauce, oyster sauce, and sugar.