Gai Pad Pongali
Ingredients
- 500 gChicken cutlet (cut into bite-sized pieces)
- 3 pcEgg (whole)
- 150 mlUnsweetened condensed milk (liquid)
- 2 tbspGround curry (yellow)
- 2 tbspoyster sauce
- 1 tbspsoy sauce (light)
- 1 tspBrown sugar
- 3 pcGarlic (finely minced)
- 2 pcApium graveolens (sliced diagonally)
- 1 pcYellow onion (roughly sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
- 3 tbspPeanut oil
- 1 tbspRoasted chili paste (Nam Prik Pao)
Method
A quick stir-fry featuring tender chicken coated in a creamy, egg-bound yellow curry sauce. Fresh celery adds a sharp crunch that contrasts with the velvety texture of the sauce.
- 1
In a bowl, vigorously whisk the eggs with the evaporated milk, curry powder, soy sauce, oyster sauce, brown sugar, and chili paste. The mixture must be perfectly smooth and fluid.
- 2
Heat the peanut oil in a wok over high heat. When the oil shimmers, toss in the minced garlic and chicken pieces. Sear until the meat turns white and just starts to brown while remaining juicy.
- 3
Add the yellow onion and celery. Stir-fry for 2 minutes. The vegetables should lose their raw appearance but maintain a firm bite.
- 4
Slightly lower the heat and pour in the egg mixture. Stir gently with a spatula. The sauce should thicken, become creamy, and coat every piece. Remove from heat as soon as it sets to prevent the eggs from curdling.
Frequently asked questions
How do you get this dish right?
- Do not overcook the eggs: the sauce should remain silky and creamy, like a very loose scramble.
- The wok must be smoking hot before starting to sear the chicken without it steaming in its own juices.
How long does this dish keep?
Best eaten immediately. The texture of the egg sauce degrades when reheated.
