7 oz. boneless chicken breast (sliced into 1 inch squares) 3 each dried chili peppers 1 tbsp. galanga (small slices - may use ginger as a substitute) 2 tbsp. shallot (sliced) 2 tbsp. lemongrass (sliced) 2 tbsp. fish sauce 1 tbsp. pickled fish sauce ½ tsp. salt 1 tbsp. olive oil 1 cup water ½ cup sweet basil ½ cup fresh shiitake mushroom (other mushrooms may be substituted) 1 cup yellow squash (sliced) ½ cup green beans (cut into 2 inch lengths) ¼ cup scallions (sliced into 2 inch lengths)
PREPARATION:
1. Put dried chili peppers, galanga, lemongrass, shallots and salt into a mortar and using a pestle, mix them together until they are well blended. If a mortar and pestle are not available, a blender may be used. 2. Heat the olive oil in a pot using a medium high heat setting, then put the mix above into the pot and stir for a few minutes, until fragrant. 3. Add the chicken into the pot, and stir constantly for about 3 minutes. Add the water and bring to a boil. 4. After the water is boiling, add the fish sauce, pickled fish sauce and vegetables (except the basil and scallions) into the pot. 5. Boil for approximately 5 minutes until vegetables are soft and tender. Then add the basil and scallions, and turn off the heat. Add additional fish sauce to your taste, if desired
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