Salju Kitchen Buttermilk & Noodles

1.For the Chicken:

• 150g chicken breast, cut into bite-sized pieces
• Salt, to taste
• Pepper, to taste
• 1 teaspoon cornstarch
• 1 tablespoon cooking oil

2.For the Buttermilk Tom Yam Sauce:

• 1 tablespoon butter
• 1 clove garlic, minced
• ½ cup evaporated milk
• 1 tablespoon tom yam paste
• Salt, to taste
• Pepper, to taste

3.For the Sides:

• White rice
• Cucumber slices
• Tomato slices
• Fresh salad greens

1.Prepare the Chicken:

• Cut 150g of chicken breast into bite-sized pieces.
• Marinate the chicken with salt, pepper, and 1 teaspoon of cornstarch.

2.Cook the Buttermilk Sauce:

• In a pan, melt 1 tablespoon of butter over medium heat.
• Add 1 clove of minced garlic and sauté until fragrant.
• Pour in ½ cup of evaporated milk and 1 tablespoon of tom yam paste, stirring well.
• Season with salt and pepper to taste and let it simmer until the sauce thickens slightly.

3.Cook the Chicken:

• In a separate pan, heat 1 tablespoon of oil and cook the marinated chicken until golden brown.
• Add the cooked chicken to the buttermilk tom yam sauce and let it simmer for another 5 minutes until fully coated and flavorful.

4.Prepare the Sides:

• Slice cucumber and tomato for garnishing.
• Prepare a simple salad with lettuce or any preferred greens.

5.Assemble the Dish:

• Serve the chicken buttermilk tom yam with a portion of white rice.
• Garnish with cucumber, tomato slices, and salad on the side.