Rama Rong Song Chicken

Recently, my dear friend, Paul Goldstein, sent me an e-mail with regard to my posts on Chinese wok cooking. He, like I, is an avid fan of wok cuisine; and he also prefers using a cast-ironwok. Following this vein, he gave me a Thai recipe that can also be prepared in a wok. He stated it's one of the easiest Thai recipes to make. I tried it, and he's right. Quick and easy, and delicious.

Truthfully, I use a wok constantly for cooking these days, but I've never considered preparing a Thai recipe with it. But it does make sense. Both cuisines are Asian and full of flavor.

If you don't own a wok, Paul's recipe can also be done using a deep pan or pot. The recipe calls for using Satay peanut sauce, which you can get in any Asian store, or most supermarkets these days. So here it is: Pablo's Rama Rong Chicken (with peanut sauce and spinach over rice).


1 to 1 1/2 cups water
2 tablespoons peanut or olive oil
1 pound boneless chicken breasts, cut into 1-inch strips
1 pound fresh or frozen spinach ( if using fresh, cut into bite-sized pieces)
4 cups ( or more) cooked rice
2 tablespoons Satay peanut sauce diluted in 1/4 cup water
1 small red bell pepper (pimento), cored and sliced thinly

1. In a wok, add the water and oil; and place a steamer rack inside. If you don't have a steamer rack, punch holes in an aluminum pie plate and place the pie plate atop a small can (about 5-6 ounces) inside the wok. The amount of water used will depend on height of can. Just make sure you have enough water to steam the chicken and spinach.
2. Bring water to a boil. Place chicken on plate, cover, and steam for about 5 minutes.
3. Add spinach and cook for about another 3-4 minutes (depending on whether spinach is fresh or frozen).
5. Fill a serving bowl with cooked rice, then top with chicken and spinach.
6. Pour Satay sauce over chicken and spinach, and arrange red pepper slices on top as a garnish.
Yield: 4 or more servings.

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