Sunday, September 14, 2008

Best Ever BBQ Thai Chicken Recipe

Another great Thai chicken recipe....a must try one ! Nice !

  • Four Large chicken Leg/Thigh Pieces
  • One cup Sweet Dark Soy Sauce
  • 4 TSP Powdered Ginger
  • 2 TSP Turmeric Powder
  • One stalk lemon Grass, Bruised and thinly sliced
Mix all sauce ingredients well
Pour 2/3 of mixture in sealable plastic bag with chicken,seal bag then roll around with your hands to mix sauce well into chicken
Place bag into your fridge with the covered extra sauce for four hours. (Overnight if possible)
When ready to BBQ, place chicken on your high heat grill for four or five minutes per side then turn your heat to low and cook an additional 8 to 10 minutes per side until reaching desired cooking level of doneness.
Baste each piece with the extra 1/3 cup of marinade. Do not use the sauce that was in the bag with the chicken due to possible raw/cooked contamination. Enjoy this Thai chicken recipe of BBQ ...great taste ! Enjoy it !

thai barbeque chicken-recipe

Thai Chicken Satay Recipe

Try this traditional Thai chicken recipe....a classic SE Asian cuisine...nice !
  • 2 lbs. white meat chicken, cut in 1" strips
  • Sm. bamboo satay sticks
  • 2 cloves garlic
  • 1 tbsp. curry powder
  • 1 tsp. coriander powder
  • 1 tsp. salt
  • 1 tsp. butter
  • 3 tbsp. light cream
  • 1/2 c. coconut milk
  • 1 tbsp. sugar
  • 2 tbsp. peanut butter
  • 1 1/2 c. coconut milk or cream
  • 1 tsp. lemon juice
  • 1/2 tbsp. curry powder
  • Dash chili hot sauce

Mix marinade ingredients. Add chicken to mixture. Marinate at least two hours. Thread chicken pieces on one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.
SAUCE: Mix ingredients yogether. Should have a sweet/hot peanut taste.
Enjoy with rice or packed rice (lontong)....excellent ! The Thai chicken recipe with lontong is ready to serve...amazingly nice !

Thai Bar-B-Que Chicken Recipe

Try this nice Thai chicken recipe....barbequed ! Nice one !

  • 2 whole young chickens
  • 4 stalks fresh lemon grass
  • 1 tablespoon coarsely chopped ginger
  • 1 ounce garlic, finely chopped (about 6 large cloves)
  • 4 shallots
  • 1/2 cup coarsely chopped Chinese parsley roots
  • 3 tablespoons brown sugar
  • 1/2 cup coconut milk
  • 1 to 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons oil
  • Hot sticky rice
  • Garnish: Chinese parsley sprigs, cut into 2-inch lengths
  • Red chili peppers (optional)

Rinse chickens and pat dry. Split chickens down the breast, but do not cut all the way through; press open. Place chickens in a large bowl. In a food processor or blender combine lemon
grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut milk, fish sauce, soy sauce and oil; blend until smooth. Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for one hour, depending on the thickness of the chicken, or until the juices run clear when the thigh is pierced with a sharp knife. Serve with hot sticky rice. Garnish with Chinese parsley and red chili peppers. The Thai chicken recipe is ready to serve....nice tasting bbq chicken. Enjoy !


Saturday, September 13, 2008

Chicken in Coconut Soup - Gai Tom Kha

Another amazing Thai chicken recipe to try ! Great one !

  • 1 1/2 cup water
  • 2-3 Thai chili pepper
  • 1 lime
  • 1 piece galangal, crushed
  • 1 tablespoon fish sauce
  • 1/4 cup coconut milk
  • 2-4 sprigs cilantro
  • 1/4 cup chicken
  • 1-2 kaffir lime leaves Optional

This is a dish that is not very flexible in allowing for alterations.
Crush a piece of galangal, 1 inch thick with the flat part of a cleaver or meat tenderizer (or you can be civilized and slice it). Drop the galangal, coconut milk and water, into a 2 quart pot. Let
the pot boil at medium to low heat. Reduce heat to simmer and stir frequently, otherwise the coconut milk will curdle. Add sliced chicken and fish sauce. If you have the kaffir lime leaves, remove the central stem from the leaves and add kaffir lime leaves to the soup. Let boil again and turn off the heat. In serving bowls, add crushed fresh Thai chili pepper. Watch out for the crushed chili, it will clear your sinus better than wasabi. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze the 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish.The Thai chicken recipe is ready to serve hot....hmm...nice and tasty..the Thai style !

Ginger and Chicken Stir Fry - Gai Pud King

Try this Tahi chicken recipe..... with ginger...a unique taste of Thai chicken !
  • 1 cup wood ear mushroom
  • 2 teaspoons sugar
  • 1 onion
  • 1/3 cup ginger, julienne
  • 2 cloves garlic, chopped
  • 2 tablespoons fish sauce
  • 1 cup chicken

Some people like to add chili pepper (large chili peppers that are medium hot) to add some color and heat to the dish.
Prep:Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them. The soaked mushrooms should be about a cup. A little more, a little less is OK.
Julienne the ginger to get thin, match like pieces, 1 ½ inch in length. I use about a 3 inch piece of ginger which comes out to about 1/3 cup when julienned. Some varieties of ginger are hotter
than others. You may also have to adjust the amount of ginger to your taste buds. When we were kids, my mother didn't put a whole lot of ginger in, afraid that it would be too hot.
Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same. Break the mushrooms into bite size pieces. You can also slice them with a knife, but I like breaking them with fingers to get irregular shapes.

Cooking: Add a tablespoon of oil to a hot work over medium to high heat. Add chopped garlic and some of the julienned ginger and fry for a minute or so. The ginger and garlic will start to turn brown. Add chicken and stir to coat the chicken with oil for a minute or so. Add onion, the rest of ginger and ear wood mushrooms. Stir to mix well. Add fish sauce and sugar. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce
and sugar. And the Tahi chicken with ginger is ready to serve hot with rice..hmm... nice taste 1

Chicken Curry - Gang Gai

Great Thai chicken recipe to try...a tasty one !
  • 3 cups water
  • 3-5 sprigs Thai basil
  • 2 tablespoons fish sauce
  • 1/2 lb eggplant
  • 1 tablespoon red curry paste
  • 1 cup coconut milk
  • 1 chicken breast

Regular eggplants that you find in supermarkets are a good. f you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash
and pick the basil leaves.Cut up the chicken into bite size pieces. If you have this dish in
Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the
leaves are submerged quickly in the curry to preserve the color.Serve hot with rice or rice noodles. And the Thai chicken curry is ready to serve...nice and tasty !

Chicken on Rice with Hot Yellow Bean Sauce

Another great Thai chicken recipe to try....on rice with hot yellow bean sauce...unique taste !
  • 4-5 cups water
  • 1 teaspoon salt
  • 1 jasmine rice
  • 1 pinch ground pepper
  • 7 cloves garlic
  • cucumber
  • 10 sprigs cilantro
  • 1 chicken breast
  • 2 cups winter melon, cut
Remove bone and skin from the chicken. You can remove the bone and skin later. But the chicken will be easier to slice when the cooked. Add the bone, skin and breast to 4-5 cups of water on high heat. If you have extra bones, skin and fat, add them for extra flavor. Leave the lid off for a clear soup. Add garlic to the soup. Also, add cilantro roots or leaves, salt and pepper. When water starts to boil, turn heat down to let the broth simmer. Remove the chicken breast when cooked.Cook rice with the chicken broth. The ratio of rice to water is one to one. Add some of the garlic cloves along with the broth. If your broth is very lean, you may want to add a tablespoon of oil. After all, kow mun gai means rice cooked in chicken's fat. If you are cooking the rice in a rice cooker, you know what to do; just add rice and chicken broth. If you are cooking rice in a regular pot, when the water boils, turn down the heat to the lowest heat available on your stove. Close the lid and let it cook until tender. It should take about 15 minutes or so.

If you decided to add winter melon, remove the hard skin and cut the melon into big chunks, 2 inches by 3 inches. Drop the melon in the broth. Let it simmer until tender. You can also keep it
simmering for a long time.
To serve, put rice on a plate and top with sliced chicken. Add sliced cucumber. Sprinkle cilantro on top of chicken and soup. Serve with hot yellow bean sauce in a small bowl and a separate
bowl of soup. And this amazing Thai chicken on rice is ready for feasts! Enjoy it !

Thai Chicken Sauté

Try this great Thai chicken recipe....amazing taste !

* 1 (3 1/2-ounce) bag boil-in-bag rice
* 1 1/2 pounds chicken breast tenders
* 1 tablespoon cornstarch
* 1 tablespoon fish sauce
* 4 teaspoons canola oil, divided
* 1 cup sliced onion
* 2 teaspoons bottled minced garlic
* 1 teaspoon bottled ground fresh ginger (such as Spice World)
* 1/2 cup light coconut milk
* 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
* 1 tablespoon sugar
* 1 tablespoon fresh lime juice
* 2 tablespoons chopped fresh cilantro
* 4 lime wedges


Cook rice according to package directions, omitting salt and fat. Keep warm.
Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons
cilantro. ANd the Thai chicken is ready to serve.... mix over rice with lime wedges....hmm...delicious !