Recently saw Yong Swee Ha posted her Tom Yam Butter Chicken on Facebook, she stir fried her chicken until golden brown before stir fried with the tom yam butter paste. I missed this type of food so much that I decided to try it out at home, but I am afraid my dish will be too oily with butter so I modified a bit on the recipe. I stir fried my Lemongrass Tom Yam chicken and go without butter. The end result is indeed comforting!!
Today beside the recipe, I want to share with you two types of tom yam paste. Usually I will prefer the big bottle instant tom yam paste which stand on the right of the photo. Unfortunately, we can't get it in Qatar, I shipped it from Melbourne, it came together with my shipment :) This brand taste more salty and sour then the Exotic brand. The Exotic brand is easy to get at Carrefour in Qatar, the taste is a bit different from the big bottle brand. There is a lot more lemongrass and Kaffir lemon leaves taste in the Exotic brand, for this cooking I used Exotic brand.
Ingredients:
14 chicken drumlets
2 sticks of lemongrass
2 chili
a handful of kaffir lemon leaves (about 15 pieces)
2 tbsp tom yam paste
3 tbsp of cooking oil
150ml water
*(Blend the lemongrass, kaffir leamon leaves and chili together)
Marinade:
1 tsp salt1 egg
1 tbsp corn flour
1 tbsp flour
Method:
1. Marinate the chicken with the marinade for 2 hours or overnight. (I do it overnight because after marinated the chicken, I don't have time to cook it that day)2. Heat wok or deep saucepan with 3 tbsp of cooking oil. Stir fried chicken until lightly brown.3. Add the blended lemongrass, kaffir lemon leaves, chili and tom yam paste. Add water, cook until the water is dry and chicken is cooked. serve hot.
