Chiang Spring Dish

Introduction to Chiang Spring Dish

The Chiang Spring Dish is a vibrant and flavorful culinary experience that originates from the lush regions of Southeast Asia. This dish beautifully encapsulates the essence of spring with its fresh, crisp ingredients and aromatic spices. It has been a seasonal favorite in Chiang Mai and surrounding areas for centuries, often served during traditional festivals celebrating the arrival of spring. The harmonious combination of fresh vegetables, herbs, and meats is said to symbolize the renewal of nature. Whether you're enjoying it in a tranquil mountainside village or serving it in a bustling city setting, the Chiang Spring Dish brings a sense of vitality and rejuvenation to the table.

Ingredients

• Rice Noodles - 200g
• Chicken Breast - 300g
• Soy Sauce - 2 tablespoons
• Lime - 1, juiced
• Lemongrass - 1 stalk, finely chopped
• Ginger - 1 inch piece, grated
• Garlic - 3 cloves, minced
• Spring Onions - 4, chopped
• Bell Pepper - 1, sliced
• Cabbage - 100g, shredded
• Carrot - 1 large, julienned
• Coriander - handful, chopped
• Peanuts - 50g, crushed
• Fish Sauce - 1 tablespoon
• Chili Flakes - 1 teaspoon
• Brown Sugar - 1 tablespoon
• Vegetable Oil - 2 tablespoons

Preparation Steps

1. Start by preparing the rice noodles according to the package instructions. This usually involves soaking them in warm water until they are pliable, then draining and setting them aside.
2. Next, prepare the chicken breast by slicing it into thin strips. Marinate the chicken with soy sauce, half of the garlic, and ginger. Let it sit for at least 15 minutes to absorb the flavors.
3. While the chicken is marinating, juice the lime and set it aside. Chop and prepare all the vegetables: lemongrass, spring onions, bell pepper, cabbage, and carrot.
4. Prepare a small bowl for the sauce by mixing the lime juice, fish sauce, chili flakes, and brown sugar. Stir until the sugar has dissolved.

Cooking Process

1. Heat a large wok or frying pan over medium-high heat and add the vegetable oil. Once hot, add the marinated chicken and cook until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. In the same pan, add the remaining garlic and grated ginger. Sauté for about 30 seconds until fragrant.
3. Add the prepared bell pepper, cabbage, and carrot to the pan. Stir-fry these for about 3-4 minutes until they are slightly tender yet still crunchy.
4. Return the chicken to the pan, then add the rice noodles and the sauce. Toss everything together to ensure it is evenly coated and heated through. This should take about 2-3 minutes.
5. Just before serving, toss in the chopped coriander and crushed peanuts.

Serving Suggestions

Serve the Chiang Spring Dish hot, garnished with extra coriander and lime wedges on the side for additional zing. This dish pairs beautifully with a light and refreshing beverage, such as jasmine tea or a crisp white wine, which can complement its fresh and aromatic profile. For an added layer of flavor and heat, offer a small bowl of chili flakes at the table.

Timing Advice

For optimal planning, prepare the cooking timer to align with marinating and stir-frying steps. Total preparation and cooking time should take approximately 30 minutes to 1 hour, including marination. Enjoy your flavorful journey through the tastes of spring!