Wednesday, 17 July 2013 05:43

Chang Chicken

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Chang Chicken


  • 300g - Chicken (finely diced)
  • 100ml - Chang Chang Beer (5% ALC)
  • 100g - Cashew nuts
  • 100g - Fresh pineapple (finely cubed)
  • 3 - Shallots (finally diced)
  • 4 - Garlic cloves (crushed and finally chopped)
  • 1 - Lemongrass stalk (bruised & chopped)
  • 6-8 - Chillies
  • 2tbsp - Squid Squid Brand Fish Sauce (glass bottle)
  • 1tsp - Red Drago Red Drago Palm Sugar
  • - Oil for frying
  • - Coriander & mint
  • - Fresh limes (cut into quarters)
  • - Iceberg lettuce (individual leaves removed)



Created by Max Piao for the Chang Beer Good Food Guide, these dishes, though firmly rooted in the Thai culinary tradition, are modern and uncomplicated.

For a complete list of recipes visit

METHOD: Heat up some oil in a hot wok. Add shallots, chillies, lemongrass & garlic. Fry for a minute or two. Add diced chicken. Stir-fry for a further 3-4 minutes. Pour in Chang Beer, ?sh sauce & palm sugar. Cook till liquid has almost completely reduced. Add pineapple till hot. Take off heat & toss the cashew nuts through the mixture.

TO SERVE: Spoon mixture onto centre of lettuce leaf, garnish with coriander & mint leaves.
Finally squeeze a little lime juice over everything & wrap to make a parcel.

Read 202881 times Last modified on Wednesday, 21 August 2013 07:28