Wednesday, September 10, 2008
Tom Yam Chicken with Green Apple
This dish was created spontaneously. Never thought of using apple in this dish at all. Not until I finished marinating the chicken meat and slicing the onion. I saw a few small green apples sitting on my counter top that I would really love to finish. We were invited to a friend's house for lunch and later he showed us around the campus that he was teaching. It was a private campus and it has a few grown apple trees there for you to help yourself. It must be the human instinct or what because I couldn't stop myself from picking my own organic apples from the trees! Of course the apples were small and sour, just like eating green apple. Since Tom Yam was sour and this apple was sour, I thought they would be a good match, thus I sliced some up for use in my cooking.
The result? Definitely a good combination because the sourness from the apple compliment the Tom Yam paste very well.
1 chicken breast, sliced thinly and marinated with salt and cornstarch
1/2 yellow onion, thinly sliced
1 Granny Smith apple (or green sour apple), sliced thinly [I used 4 small apples that I picked]
4-5 Kaffir lime leaves, sliced thinly
2 Tbsp. Tom Yam paste
1/2 cup of water
1 tsp. sugar
Oil for cooking
1. Heat oil in a wok. When heated, add in the marinated chicken and stir-fry until no longer pink.
2. Add in the onion and kaffir lime leaves. Stir-fry until onion is transparent. Add in the Tom Yam paste, stir to cook a little, add in water (for sauce) and sugar. Serve hot.