I've learned this recipe from her and I put my own "holly" additions to it (as I tend to enjoy things a bit sour and xx-hot). The recipe involves rice gruel, poached egg and thai spiced chicken or pork and frankly is best prepared and eaten on a cold winter's morning.
Serving size: 2
Ingredients for rice gruel:
1 cup rice
2 cups chicken broth
2 large eggs
Ingredients for Thai spiced chicken:
1⁄4kg chicken thighs chopped
3⁄4 Tbsp Fish sauce
1 Tbsp Tom Yum
2 tsp rice vinegar
1 tsp shrimp paste
2 Kaffir Lime leaves - chopped fine
1 tsp grated ginger
1 shallot (or onion) finely chopped
2 cloves of crushed garlic
1⁄4cup chopped cilantro
1 Tbsp oil
Ingredients for spicy-sour Fish Sauce:
1⁄4 cup Thai fish sauce
1⁄2 lime squeezed for juice
2 Thai chilies (or however many you can tolerate)
Mix all of these together and set aside.
Heat chicken broth in pan and add rice (medium -low heat). Continue on a low boil until rice gets soft and soggy adding extra chicken broth if necessary.
Meanwhile -mix tom yum, shrimp paste, fish sauce and rice vinegar in a bowl and set aside.
Heat oil in pan.
Sauté garlic and ginger first until soft. Then add kaffir lime leaves.
Add chicken and onions. Stir and brown chicken on one side.
After 5 minutes, add the tom yum mixture to chicken, stir and cover; turn heat to low and let simmer for 5-10 minutes or until chicken is cooked. Turn off heat.
Return to boiling rice mixture and make sure there is extra liquid and rice is reasonably soft.
When rice is soft, create two holes in the gruel for placing the each of two cracked eggs. Cover and continue to poach to desired level.
Check on eggs in the rice gruel; when done to your liking turn off heat.
Assemble Thai breakfast as follows:
In a nice bowl place a scoop out rice and a poached egg.
Add one spoonful as desired of the Thai spiced chicken.
Sprinkle with chopped cilantro.
Add spicy fish sauce as desired.
