Asian > Thai

Kai Look Koei Stir Fry Recipe

Ingredients with Measurements:
- 1 cup Kai Look Koei (preserved duck eggs), peeled and chopped
- 1 cup chicken breast, sliced thinly
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup carrots, peeled and sliced thinly
- 1 cup bell peppers, sliced thinly
- 1/2 cup onion, sliced thinly
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon cornstarch

Special equipment needed: None

Step-by-step instructions:
1. In a small bowl, mix together oyster sauce, soy sauce, fish sauce, sugar, black pepper, water, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add garlic and onion and stir-fry for 30 seconds.
4. Add chicken and stir-fry until cooked through, about 3-4 minutes.
5. Add green beans, carrots, and bell peppers and stir-fry for 2-3 minutes until vegetables are tender-crisp.
6. Add Kai Look Koei and stir-fry for another minute.
7. Pour in the sauce mixture and stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
8. Serve hot with steamed rice.

20-25 minutes
5. Temperature: High heat
Serving size: 4

Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 16g
- Protein: 25g
- Sodium: 1100mg
- Sugar: 7g

Substitutions for ingredients:
- Preserved duck eggs can be substituted with regular hard-boiled eggs.
- Chicken breast can be substituted with chicken thighs or pork.
- Green beans, carrots, and bell peppers can be substituted with other vegetables such as broccoli, snow peas, or mushrooms.

Variations:
- Add sliced chili peppers for a spicy kick.
- Use shrimp instead of chicken for a seafood version.
- Add cashews or peanuts for extra crunch.

Tips and tricks:
- Make sure to chop the Kai Look Koei into small pieces to distribute the flavor evenly.
- Stir-fry the chicken first before adding the vegetables to ensure even cooking.
- Do not overcook the vegetables to maintain their texture and color.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through.

Presentation ideas:
- Serve in a large bowl or on a platter with steamed rice on the side.
- Garnish with sliced green onions or cilantro.

Garnishes:
- Sliced green onions or cilantro.

Pairings:
- Steamed rice or noodles.

Suggested side dishes:
- Stir-fried bok choy or Chinese broccoli.

Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are not cooked through, add a splash of water and cover the wok or skillet with a lid to steam them for a few minutes.

Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Kai Look Koei is a traditional Chinese preserved egg that is made by coating duck eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks.

Flavor profiles:
- Salty, savory, and slightly sweet with a hint of umami from the oyster sauce and fish sauce.

Serving suggestions:
- Serve as a main course for lunch or dinner.

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Region: Thai

Taste: Savory, Spicy, Tangy, Umami, Aromatic