Thai Basil Rice Recipe | Food Diaries | Zarnak Sidhwa | Thai Food

Method:
Boil the rice with salt and drain and set aside. Blanch the broccoli in salty hot water for very few minutes and set aside. Add salt and cornflour to the chicken pieces. Boil the chicken for 4 minutes. Strain and set the chicken aside. Beat the eggs with ½ tsp sesame oil, 1 tsp soya sauce and ¼ tsp salt. Heat 1 tablespoon oil and 1 teaspoon sesame oil in a wok. Add the garlic, broccoli and onions and sauté add eggs and quickly fry them. Next, fry the chicken pieces for just a couple of minutes to brown them, adding a bit more oil to the pan if needed. Add more oil if needed and then stir fry the rice. Mix everything well and add the basil and coriander leaves and lemon juice. Serve immediately.

METHOD:
Melt the chocolate and butter in a pan and set aside to cool slightly. Beat the egg yolks and sugar until thick and pale. Stir in the cream, vanilla essence and cooled chocolate mixture. Whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. In batches, gently fold the egg whites into the chocolate mixture, trying to keep as much air in the mixture as possible. Spread into a greased 8” pan and bake at 180 degrees C for 25 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Transfer to a wire rack and cool in the pan. Meanwhile, for the ganache, melt chocolate and butter in a pan until smooth. Remove from heat and set aside. Gently heat cream and glucose in a separate pan. Pour over the chocolate mixture and stir until smooth. Chill for 30 minutes or until thick. Remove cake from the pan and spread the ganache over the cooled cake.