Recipes: Viewing Chicken Recipes Articles

1. Heat sesame oil in a hot wok. Add in ginger and garlic and allow to inguse for about a minute or so. Be careful to not burn these aromats.

2. Add in chicken pieces in one layer and sear all sides (high heat).

3. Add in cooking wine and all the soy sauces. Turn to mix through then cover. Turn the heat down to low and allow to simmer for 15 minutes.

4. Remove the lid and give everything a stir. Simmer uncovered for another 15-20 minutes and give everything a stir once in a while. We like a dark braise on our chicken pieces and thicker, rich sauce, so we let ours braise for as long as possible, before the sauce gets too salty. 

5. Add in Thai basil (we use all the tender stems as well, so no need to pick off the leaves) and stry through until wilted. Served with a sprig of fresh basil (optional)  

6. Serve over a bowl of steamed rice. 

1. Soak noodles in warm water for 30 mins.

2. Cut chicken into smaller pieces, leaving in the bone.

3. Cut potatoes into large chunks and soak in water until needed.

4. Cut carrot into large even pieces. Cut onion into large chunks. Slice mushrooms in half.

5. Put chicken pieces in a large pot. Add in water and braising liquid and bring to the boil, then allow to boil for 10 mins whilst removing all surface scum.

6. Reduce the heat and simmer for another 10 mins.

7. Add the potatoes (drained), carrots, mushrooms, onion, dried chillies, garlic and ginger. Cover and cook for 15 mins.

8. Drain noodles and add into the pot. Cook for 3 mins.

9. Add in sesame oil and spring onions and stir through. Turn off the heat and garnish with sesame seeds.

1. Quarter the thigh fillets and peeled potatoes 

2. Roast dried bayleaf on medium low heat for 2-3 minutes 

3. Heat up oil in a wok or a big pit. On medium low heat stir fry the curry paste* until fragrant (approximately 5 minutes)

4. Sprinkle in the curry powder and mix well.  

5. Add in the chicken and stir to combine. 

6. Pour the coconut milk* into the pot 

7. Add water 

8. Add the potatoes and bring everything to a boil. 

9. Season with fish sauce, roasted bay leaves and palm sugar. 

10. Simmer and stir occassionally until the potatoes are soft (approx 15 minutes). 

Serve over a bed of warm rice or with a baguette. 

*We always use Mae sri in our Thai curry recipes

Serves 4

Cook your Chicken:

1. Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.
2. Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag. Leave overnight.
3. Heat a large fry pan or cast iron skillet. Add 1 Tbsp Olive oil. Add chicken pieces, skin side down. Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible and do not overcrowd your pan.
4. Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.
5. You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.
6. Flip each piece of chicken over to finish cooking. This will not take long. Check by turning a piece over. It should be completely opaque.Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

1. Place rice in one half of each bowl.
2. Mix the salad leaves with olive oil, balsamic vinegar, yuzu oil (if using) and salt and pepper
3. Place dressed salad leaves in the other half of the bowl.
4. Place sliced avocado in one corner on the bed of rice.
5. Scatter edamame beans however you like in your bowl.
6. Now remove the cooked chicken from the pan onto a clean chopping board. Slice each piece then evenly distribute amongst the prepared bowls.

Enjoy!

1. Start by adding all filling ingredients in a bowl and mix well to combine. Chill for 30mins.
2. Make each dumpling by adding 1T of filling to the centre of a wrapper and form your dumpling. Repeat until all the filling is used up. Make sure your dumplings are placed on a clean, dry surface and that they are not touching each other.
3. Prepare your slurry for the lace skirt by mixing the water, flours and vinegar in a bowl/jug.
4. To make one batch of dumplings, heat 1T of oil in your skillet. Add in 8-10 dumplings, making sure the dumpling bottom is sitting in the oil on the pan. When the bottoms start to brown, add in the slurry and cover with the lid. Allow the slurry to bubble in the pan. The steam created will cook your dumplings.
5. Once the water has largely evaporated, uncover your pan and allow any remaining steam to escape to leave behind a dry, crispy, lace skirt at the bottom of the pan.
6. Turn off the heat. Cover your dumplings with a large plate and invert your pot stickers in one action from the skillet to the plate.

Enjoy immediately. 

Serves 6-8

1. Heat oil in a large pot over medium heat. Add galangal and lemongrass; cook and stir in the hot oil for 1 minute.

2. Pour in chicken broth

3. Add kaffir lime leaves and chicken 

4. Once chicken is cooked, add coconut milk and stir   

5. Stir in fish sauce and add chilli (optional). Reduce heat to low and simmer for 15 minutes.

6. Add mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

7. Taste and adjust according to preference. 

8. Garnish with coriander 

This recipe can be made ahead of time and frozen up to 3 months (without the coriander)

To freeze:

-Let soup cool completely.

- Add the soup to freezer safe containers or freezer size bags and squeeze out any excess air to prevent freezer burn before sealing..

- When ready to eat, let soup defrost in the refrigerator overnight and heat in the microwave (or warm on the stove from frozen). Remember to stir so the coconut cream breaks up.

Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.

Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag.

Leave overnight.

When ready to cook, take out the chicken from the fridge and place on your benchtop.

Cook your rice.

Cook your edamame according to packet instructions.

Dress the salad.

Have your rice bowl ready for assembly.

Cook your Chicken:

Heat a large fry pan or cast iron skillet.

Add 1 Tbsp Olive oil.

Add chicken pieces, skin side down.

Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible.

Also do not over crowd your pan or your chicken will stew.

Adjust your heat to medium-high or medium if your pan is too hot.

Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.

You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.

Flip each piece of chicken over to finish cooking.

This will not take long. Check by turning a piece over. It should be completely opaque.

Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

Place rice in one half of each bowl.

Place dressed salad leaves in the other half of the bowl.

Place sliced avocado in one corner on the bed of rice.

Season with furikake.

Scatter edamame beans however you like in your bowl.

Now remove the cooked chicken from the pan onto a clean chopping board.

Slice each piece then evenly distribute amongst the prepared bowls.

1. Wash glutinous rice and soak at least 2 hours before cooking.                                     

2. Finely chop garlic and 1 clove of eschalot. Thinly slice the rest of eschalot and shallot and set aside.                                    

3. In a medium bowl, add chicken, 1 teaspoon of garlic, 1 teaspoon of sliced eschalot, cooking wine, five spice powder, fish sauce and 1 tbsp oyster sauce, sesame oil and 1/2 tbsp sugar. Mix well to combine and let it marinade for 1 hour.

4. Take glutinous rice out and drain well. Add glutinous rice to steamer on medium high heat, add salt and stir evenly. Steam for about 10 minutes. When it turns soft and sticky, add coconut cream into sticky rice and stir evenly to combine and cook for another 5 minutes. Make sure glutinous rice is not too mushy or too dry.

5. (Fried Eschalot) In a saucepan on medium heat, add 1/2 tbsp of oil. Once the oil is heated, add sliced eschalot and fry it. When eschalot turns golden brown, turn off the heat and set aside.                                                                            

6. (Shallot Oil) In a saucepan on medium heat, add the remaning oil. Once the oil is heated, add shallot in and quickly stir for 15 seconds and then add a pinch of salt and pepper. Turn off the heat and set aside.

7. (Sauce) In a small pan on medium heat, add oil, the remaning garlic, chopped eschalot and fry until fragrant. Add soysauce, chilli sauce, oyster sauce, sugar, chicken powder and mix well to combine. Turn off the heat and aside.           

8. Turn oven on 180 degree, grill the chicken for 30 minutes.                                    

9. Remove chicken from the oven and rest it. Then cut chicken into small pieces.

10. Place sticky rice on a plate. Place pate, shallot oil, sauce, fried eschalot and chicken on the top.                                     
 

1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside. Cut the remaining lemongrass thinly and place in food processor machine to be grated.               

2. Finely chop garlic, eschalot. Peel ginger and cut into 2cm medallions and smash it to release its flavour. Peel and cut carrots, potatoes, sweet potato into 1 inch chunks. Thinly slice onions and set aside.

3. Cut chicken into large 3cm chunks. 

4. In a large bowl, add chicken, 1 tsp lemongrass grated, 1 tsp of eschalot, 1 tsp garlic, 1 tsp salt, 1 tbsp fish sauce and 1 tbsp curry powder. Let it marinade for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, lemongrass grated and eschalot . Fry until fragrant. Add curry paste and stir for 20 seconds. 

6. Add the marinated chicken to the pot and combine well. Add ginger, lemongrass, water, coconut juice, sugar, curry leaves and the remaining fish sauce. Bring to boil then reduce the heat to medium low, cover pot with a lid and simmer for 1/2 hour. Season with salt and chicken seasoning powder.

7. Add carrots first then add potatoes and sweet potatoes in the soup. Continue to simmer until potatoes are cooked.  

8. Add coconut cream and sliced onion into the soup and turn off the heat. 

9. Serve with bread.