Chicken chili Thai

I fry rice in a saucepan for ten minutes, shaking it. The rice should turn golden. I grind the cooled rice in an old coffee grinder. I heat the same saucepan with vegetable oil and fry chili pepper and garlic in it. A couple of minutes of frying will be enough, but you need to watch them become soft.

Then it's time to add the ready-made chicken minced meat and fry over moderate heat, constantly stirring the chicken chili in Thai. Gradually, the minced meat loses its pinkness and becomes golden. When this happens, I add rice powder, beans and sauces: soy, oyster and fish. Three more minutes on low heat with constant intensive stirring and the food is ready. I cut the heads of young onions into thin rings and decorate the chicken chili laid out on a dish. When a friend rewrote this recipe for me, I could not even believe that such a simple dish could relate to Thai cuisine known for its exoticism. It is excellent at any time of the year and is liked even by those who are not particularly enthusiastic about non-traditional food. Most often I cook in the summer, when the young onion is in abundance, and in winter I replace it with onion greens grown on the windowsill.