泰国最受欢迎的街头美食——鸡肉末与大蒜、鲜辣椒和圣罗勒一起翻炒，裹上鲜美的蚕油鱼露酱汁。顶上一个煮蛋，蛋黄流淤在茸莉香米饭上。 15分钟即可完成。
打抛鸡是用大蒜、鲜辣椒和泰国圣罗勒翻炒的肉末。每天有数百万泰国人在吃——便宜、快手、香气迷人。在泰国有句话：不知道点什么就点打抛鸡加蛋。
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I use bone-in pieces for pad kra pao whenever possible. The bones release gelatin during cooking, creating a richer, more full-bodied sauce. Boneless is faster but the depth of flavor isn't comparable.
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I use bone-in pieces for pad kra pao whenever possible. The bones release gelatin during cooking, creating a richer, more full-bodied sauce. Boneless is faster but the depth of flavor isn't comparable.