Suki Yaki Gai
Serves 2 Cooks in 20 Minutes Difficulty EASY
- 150g chicken breast, sliced
- A good handful of glass noodles
- 2 cloves garlic, smashed once with the side of a knife to remove the skin
- 2 eggs
- 2 Chinese cabbage leaves
- 1 handful of morning glory
- 1 stick of celery
- 1 spring onion
- 2 tsp chicken stock
- 300ml water
For the Suki Yaki Sauce
- 4 bulbs of pickled garlic, chopped
- 3 tbsp juice from the pickled garlic
- 2 bulbs of garlic, chopped (less according to taste)
- 2 coriander roots
- 7 red chilli
- 1 sweet red chilli
- 120g chilli sauce
- 2 tbsp sugar
- Pinch of salt
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 20g pickled bean curd
- 20g juice from pickled bean curd
- 1 tbsp sesame oil
- 1 tbsp roasted sesame seeds
- Starting with the suki yaki sauce, mix all the chilli sauce ingredients except the sesame seeds in a blender. Add this mixture to a sauce pan and bring to the boil. Add the sesame seeds and remove from the heat. (Once cooled you can keep this sauce for up to a month in the fridge).
- In a soup pan bring the 300ml water to the boil and add the garlic and chicken stock.
- Add the chicken followed by the eggs, cabbage leaves, morning glory, celery and spring onion. Then add five to seven tablespoons of the suki yaki sauce depending on taste.
- Give everything a good stir then add the glass noodles and remove from the heat.
Serve the soup in bowls with the remaining suki yaki sauce to the side in case you wish to add more for more taste.
Hope you enjoy my Suki Yaki Gai. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.