Have fun preparing this mushroom dish!
(Gai Phad Med Mamuang) Cut the chicken into thin slices. Meanwhile, in a high saucepan (or wok) heat about half a liter of oil. Roll the chicken in egg at the beginning and then in flour on the other side. Fry in the hot oil until golden and then drain.
Peel or wash the vegetables and prepare them. Cut the straw mushrooms into slices, onion into fine cubes, bell bell pepper without core into triangles, carrot into narrow slices, spring onions diagonally.
If the cashew nuts are not roasted, let them color for a few min in a dry frying pan, that is without fat a little bit.
In another frying pan with raised sides (or wok), heat a little oil. In the hot frying pan, add the onions, peppers, straw mushrooms and carrots together in the wok form and saute briefly.
Extinguish with the soy sauce and the oyster sauce and add the sugar. Later add a little bit of clear soup, but only enough to keep the consistency of the sauce. Later add the spring onions, cashew nuts and chili peppers. Just heat briefly with the chicken and bring to the table on the spot.
Typical of Thai cuisine is the interplay of flavors of spicy, sour, spicy and sweet. Due to these contrasts, one does not get tired of this cuisine and that is why it is so successful.
Dishes of crayfish tails, coconut and chicken thus become z
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