In fact, however, the secret to Bangkok Chicken is a balance of five flavors: sour, sweet, salty, bitter, and spicy. Some Thai dishes have a careful blend of all these tantalizing tastes. … As well as many herbs and spices used in Thai food, fish sauce is often used in a similar way salt is, as it mellows the taste.
3 Chicken breasts, boned
3 T Flour
1 T Salt
4 T Olive oil
1 md Onion, chopped
3 sl Ham, cooked (or more), diced
2 Garlic cloves, minced
1 c Beer (not dark)
1/2 lb Shrimp, large
1/2 t Paprika
1 T Parsley, dried
1/2 t Tabasco sauce (optional)
Procedures: Mix flour and salt; dredge chicken breasts. In large skillet, brown
chicken in olive oil and remove.
Combine onion, ham, and garlic and saute in the same skillet over low heat until onion is soft
. (Don’t let garlic stick to skillet.) Remove.
Drain all but 1 T of the oil and pour in flour left from dredging chicken;
stir a lot to make sure flour is well-blended. Return ham mixture.
Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika, and
tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve
with rice or garlic bread.
Keywords: Bangkok Chicken