Recipe: Yummy Chicken Tai Pao

Chicken Tai Pao. Thai basil chicken, better known in Thai as pad kra pao gai (ผัดกระเพราไก่ pad ka prao gai), is a contender for the most popular, and the most beloved Thai street food dish of all time. You know sometimes when you go to a restaurant and you have no idea what to order, or even what you want to eat? Mix together and add green onion, garlic, water chestnuts and peanuts.

CHINESE VERSION: 鲜肉大包 (星马版)-内馅鲜嫩多汁 Thai basil chicken is known in Thai as pad kra pao gai (ผัดกระเพราไก่). It is delicious, with a deep savory flavor and hunger-inducing aroma. Thai Holy Basil Chicken (Pad Kra Pao Gai, also known as Gai Pad Krapow) is a Thai Hawker Stall / Street food. You can cook Chicken Tai Pao using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken Tai Pao

1. It's of For the dough.
2. It's of Maida.
3. It's of Instant dry yeast.
4. Prepare of Sugar(powdered).
5. Prepare of Veg Oil.
6. You need of Lukewarm water.
7. It's of Salt.
8. You need of For the filling.
9. You need of Chicken mince.
10. Prepare of onion chopped.
11. You need of ginger paste.
12. You need of Salt.
13. Prepare of Crushed black pepper.
14. Prepare of Soya sauce.
15. It's of Chopped coriander leaves.
16. You need of For Groundnut Tomato Chutney.
17. It's of Tomato and other ingredients...recipe link given (see recipe).

A well known favorite, the dish has gained immense popularity, not just in Thailand,but around the world. Bite sized diced chicken (often ground chicken) is stir fried with a delicious sweet salty sauce. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Pile the stir fry onto a serving plate and top.

Chicken Tai Pao step by step

1. Please follow the method for the Ting momo or Tibetan steam buns recipe for the dough. Link provided. The step 1 and 2 are same as for this. (see recipe).
2. For the filling...mix all the ingredients as listed above..
   
   
   
3. Once the dough has proofed (doubled)...punch and deflate the dough, divide it into.....4 parts or 6, I did 4.....roll it out and fill it with the stuffing.... and make pleats of the edges as you close and seal the edge... make a round dumpling....keep it on a parchment paper and place it in the steamer....after you finish making all the Tai pao cover and leave it to proof (that is double in size) for at least half and hour..
4. .
5. By that time on the base vessel of the steamer, start boiling some water. Once the Tai Pao has risen up and doubled in size....steam it for....30 minutes. Serve hot with soya sauce, any sauces and condiments or have it with your favourite chutney...I love having it with tomato peanut chutney or the tomato garlic chutney or the chilli oil sauce. (see recipe).

Organic Chicken Breast With Rib Meat With Red And Green Pepper, Carrots And Onions In A Savory Garlic-Chili Sauce. Thai basil chicken, a.k.a. chicken krapow, is a fairly ubiquitous Thai street food. You'll also love: Thai Red Chicken Curry and Coconut Ginger Rice Chicken Tai Pao Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chicken tai pao. It is one of my favorites food recipes.