Sawaddee ka welcome to hot thai kitchen so a while back I made a recipe that I call
Thai sukiyaki which is a noodle soup that is our version of the Japanese sukiyaki so in that video
I mentioned that there are a few other different variations and so today I am going to show you the
dry tsuki or what we call Suki hang and that is basically the stir-fried version of that dish it's
actually the one that I prefer like when I go to a restaurant that sells soupy I always ordered the
dry version so why didn't I show you this first I don't know but here we are I'm going to show it
to you right now super easy let's get started I'm gonna start first by marinating my chicken so for
the protein you can use whatever protein you want chicken pork beef seafood really popular too I'm
just gonna do chicken breasts because I happen to have some in the fridge and I need to use it
up so wouldn't when it comes to chicken breasts do not cut them too thin this is the mistake a
lot of people make when they stir-fry with chicken breast because it dries out really quickly if you
cut them really thin you don't give yourself any time before it dries out simple marinade I have
got some soy sauce kind of smell it I prep this yesterday and I don't remember what it is waster
sauce just a touch of sesame oil because that is the flavor of our sukhiya sauce so we want
to reflect that same flavor in the chicken this is not gonna work so let's do tongs today so you want
to do this first so it has some time to just sort of sit and hang out and absorb now let's make the
sauce which is the most important part of this you cannot have a tsuki without this sauce so
I've made this before in my original Sookie Nam version this is the same sauce but we'll do a
quick review okay I've got some garlic cloves here which I'm gonna pound into a paste with some Thai
chilies you can make this as spicy or it's not spicy as you want you can omit it all together
pound it into a paste you can throw everything into a blender if you want I'm gonna throw it
now some sugar the sugar will add some friction which will help the garlic grind more finely
and then I'm going to add some toasted white sesame seeds crush it gently just to help it
release the aroma you still want to see a hole sesame seeds so now this is what you've got next
ingredient is the most important thing so you really want to make sure you can find it but
it's not that hard to find just go to a Chinese grocery store and you look for red bean curd it
comes in a glass jar and inside you get these mushy cubes red cubes like this this is what
gives it's the the key flavor of Sookie and Thai this is called the Hui and so I'm just gonna add
these cubes into my mortar here and I'll leave the liquid for later so that it doesn't splash
everywhere when I try to smoosh these things down which I forgot to do last time and I have learned
now that it is a really sticky paste like that I'm gonna add all the liquid ingredients which is the
juice from the bean curd some white vinegar and some soy sauce I say that as though it were the
last thing but it is not because you also need toasted sesame oil very important so that's it
that's all you need and ideally you want to make this ahead of time as much as you can do it day
before but if you can do it like half an hour before it gives a garlic and the sesame gives
it time to mingle the flavors to mingle with one another I find it tastes better that way
you can make a whole bunch of this and keep it in the fridge that'll last you forever oh not
literally forever but a very long time okay so I'm gonna go through the other ingredients real quick
the ingredients look exactly the same as the soup version if you've made that before because this is
simply just a stir-fried version so I got glass noodles which I have soaked in room-temperature
water for about 10 minutes until it's completely pliable and I just cut it a few times to shorten
the noodles so that it's easier to eat for Sookie we always use glass noodles you can
substitute if you want but it's not gonna be the same we never have Sookie with any other noodles
except glass noodle vegetables classically we do napa cabbage and this is Morning Glory also known
as water spinach or inside boom if you can't find it you can just do any dark green vegetables like
bok choy would be good and then Chinese celery is typical but I can't find it so I just use regular
celery and then I just add more leaves it's a good way to use celery leaves which most people
don't end up using and then you've got a couple of eggs and that is pretty much it so I'm gonna
start out by searing my chicken as usual I wait for that to get hot not hot yet that's how you
temperature okay that looks hot yeah that's hot okay so the chicken go finish and we're gonna
cook it all the way so that's one side sphere then when it's about half way done please flip
it toss it around so I am gonna cook my chicken separately because I'm doing chicken breasts and
so I want good control of the doneness when I do a chicken thigh I usually just sear the outside and
then throw everything else in our circus chicken thigh is a lot more forgiving in terms of doneness
like it's not gonna dry out if you overcook it a little bit chicken breast not ask much so I just
cook it all off remove it throw it back in at the end okay so that's done I'm gonna turn that off
get the chicken out turn the heat back on you can add a little bit more oil and I'm gonna go in the
width actually vegetables cook that down a little bit and because the origin story of this dish is
a hot pot it's got a lot more vegetables than it does have noodles so don't think of this as like
Oh a sir fried noodle this it's really more of like a surprise of all this food noodles in it
okay so get that a little bit wilted I'm gonna go in now with my noodles and then the sauce and
now we're just gonna cook all of that until the noodles absorb all the sauce if it looks dry but
it's not done yet you can add a little water or a chicken stock if you have it glass noodles do not
take very long so don't over don't overwater it okay that looks good well let that absorb all the
liquid looking mostly dry I'm going now push it to one side you can add a little more oil if you
want for the eggs my eggs go in I'm gonna break that throw that on top of the eggs and just let
it sit for a little bit so the eggs cook oh don't forget to throw in your chicken too at this point
with all the juices and everything and then you mix everything yep that is a lot of chicken and
we're at home so we can spend as much money as we want on protein and that is it you guys I'm
gonna kill the heat throw in some cilantro for garnish at the end cuz cilantro makes everything
look better you can do green onions if you want I'm telling you there is just nothing it's smells
quite like Sookie and I just want to point out notice how it looked like we added a ton of
vegetables but they wilt and now it doesn't look like all that much that's why we need it to add
that much because both of all of our vegetables are ones that shrink always extra cilantro want
because cilantro makes everything look better now I like to eat mine just like this however I always
usually serve an exercise of the Suki sauce so that if somebody thinks this is a little too mild
they can pour a little extra suki sauce on it to like really amp it up in terms of flavor now let's
see you want to get some vegetables some chicken the egg is already mixed in there so it's all good
perfect it's such a unique flavor the chicken is super tender that's because you take care to cook
it separately remove it you got the noodles it's soaked in that sauce flavor and the vegetables are
kind of crunchy so you got lots of flavors going on sweet and sour is sort of where this thing is
that but but the funk from the red bean curd is so unique and nothing like you've ever had before
you've never had red bean curd it's a it's it's a thing to try not that hard to find if you go to
a Chinese grocery store it's a common Chinese ingredient so make sure you look for that oh
and what do you serve this with this is one of those dishes in Thai cuisine that's a one dish
meal where you would order it and you just have this on its own from lunch so it's really popular
with like quick order sort of street vendors or like in a food court because makes it cooks
really quickly and you just eat it for lunch it's well-balanced of carbs protein vegetable
it is just so good if you've already tried the soup version try this one cuz you already got the
sauce if you've never tried the soup version try both because they are just different and
delicious in their own way the recipe as always will be on hot Thai Kitchen calm when you make
it I definitely want to see a photo on Facebook Twitter or Instagram and if you haven't subscribed
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and application echo send me video thank you as always for watching and I'll see you next time
for your next eating his pipe can for fly like his family know if the hammer he rides the momentum of
the hammer afraid she doesn't actually fly no although weird these are codes although
he jumps really high catch it he can jump from wherever and land wherever like you could be or
jump from like the top of a car down to the BIOS or whatever but he can't take oh yeah good point