Sukiyaki Stir-Fry (suki hang) สุกี้แห้ง

Method12 steps · about 35 min

1. 1

   Step 1: Marinate the single 250 g chicken batch with 1½ tsp marinade soy sauce, 1½ tsp oyster sauce and 1 tsp sesame oil in the refrigerator at least 20 minutes. Meanwhile soak 40 g glass noodles in separate room-temperature water 10 minutes, drain and cut shorter. Make the sauce while the chicken marinates.

   Marinate chicken · 20 minUses 250 g boneless skinless chicken thigh or breast · 1½ tsp soy sauce · 1½ tsp oyster sauce · 1 tsp sesame oil · 40 g dry glass noodles · room-temperature water for soaking noodles

2. 2

   Step 2: In a mortar and pestle, pound garlic (5 cloves) and chilies into a rough paste.

   Uses Thai chilies · 5 cloves garlic

3. 3

   Step 3: Add sugar (2 Tbsp) and grind until fine.

   Uses 2 Tbsp granulated sugar · garlic and chillies pounded roughly

4. 4

   Step 4: Add sesame seeds and crush briefly just to break them up and release aroma.

   Uses 1 Tbsp white sesame seeds, toasted · chilli garlic paste ground with two tablespoons sugar

5. 5

   Step 5: Add bean curd cubes and mash with pestle until there are no more lumps.

   Uses 4 red fermented bean curd · sweet paste mixed with toasted sesame seeds briefly crushed

6. 6

   Step 6: Stir the red bean curd juice (2 Tbsp), ¼ cup white vinegar, 1 tbsp toasted sesame oil and the separate 1 tbsp sauce soy into the mashed bean-curd chilli paste. Measure 4 tbsp for the stir-fry and reserve the rest.

   Uses 2 Tbsp red bean curd juice · ¼ cup white vinegar (*In the video I made a mistake and said 1 Tbsp vinegar; ¼ cup is the correct amount) · 1 Tbsp toasted sesame oil · 1 Tbsp soy sauce · chilli garlic sesame paste mixed with four mashed fermented red bean curd cubes

7. 7

   Step 7: In a wok heat just enough oil to coat the bottom over medium high heat. Once hot add chicken and sear without stirring until about halfway done. Flip the chicken then toss until completely done. Remove and set aside.

   Uses share of cooking oil to sear chicken · one 250 g raw chicken batch marinated refrigerated at least twenty minutes with its soy, oyster sauce and teaspoon sesame oil

8. 8

   Step 8: Add a little more oil to wok if needed. On medium high heat add napa cabbage (2 cups), water spinach, and celery and toss a couple of times just to coat in oil. Add noodles and sauce and keep tossing until noodles are cooked and all the sauce has been absorbed. If noodles dry out before it is cooked, add a splash of water.

   Uses 2 cups napa cabbage, bite-sized pieces · 1 cups water spinach or another leafy greens, 2-inch pieces · 2 stalk Chinese celery · a splash only if noodles dry out before cooking through · extra cooking oil for vegetables only if needed · forty grams dry noodles soaked ten minutes, drained and cut shorter · four tablespoons of the finished homemade sauce batch; reserve remainder for serving

9. 9

   Step 9: Add chicken back into the wok and toss to mix, then push noodles to one side to make room for eggs (2). Add a little more oil to the empty space, add eggs, then break the yolks. Put the noodles over the eggs and let sit for about 30 seconds so the eggs can cook.

   Uses 2 eggs · a little remaining cooking oil in egg space · marinated chicken seared and tossed until fully cooked, reserved outside wok · soaked noodles, cabbage, water spinach and celery cooked with measured four tablespoons sauce until noodles done

10. 10

    Step 10: Toss everything to combine and finish cooking the eggs, then turn off the heat.

    Uses cooked chicken returned to noodles with eggs allowed to set briefly underneath

11. 11

    Step 11: Stir in green onions and/or cilantro.

    Uses Green onions and/or cilantro for garnish · noodles, chicken and eggs tossed until eggs are cooked, then heat turned off

12. 12

    Step 12: Serve immediately with extra sauce if desired. Enjoy!

    Uses finished stir-fry with green onion or cilantro · remaining sauce after four tablespoons used in stir-fry, only if desired for serving