Chicken & Mushroom Stir Fry

Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  2. Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  3. Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  4. Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  5. Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  6. Season with salt to taste, serve with rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Clay Pot Chicken Rice (Rice Cooker)

Clay Pot Chicken Rice (Rice Cooker)
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Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Clay Pot Chicken Rice (Rice Cooker)
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Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Ingredients
Marinade
Servings: servings
Instructions
  1. Prepare the marinade and pour over the chicken in a shallow bowl, turn the chicken often and marinate for about 15-20 minutes.
  2. With a wok or skillet, heat the oil then cook the garlic and ginger until fragrant then add the mushrooms, chicken and the marinating sauce, salt, sugar, and white pepper. Cook until the chicken is no longer pink on the outside, remember, it will get steamed. Now add the rice into the wok or skillet and stir until the oil is combined throughout the rice.
  3. Pour the skillet or wok contents into your rice cooker, add the water as needed by the manufacturer of your rice cooker (normally first knuckle up from your index finger tip). Drizzle in the sesame oil. Set the rice cooker to Cook.
  4. When the rice cooker switches to Warm, wait another 15 minutes before opening, then open, fluff with a plastic spoon, serve.
Recipe Notes

The chicken, maybe 35 Baht, everything else is very cheap and probably on hand. For 3 servings, this is about 35 cents per serving.

Adapted from an internet recipe.

Stir-Fried Pork Liver With Ginger & Spring Onion

Stir-Fried Pork Liver With Ginger & Spring Onion
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Sounds excellent as I love liver! This is an easy 2 step recipe with minimal ingredients. On my to cook list. Liver cooks fast so have everything prepped before you start. You do not want to over cook the liver, a little pink inside is perfect. This is wide open to changes to suit your taste, mushrooms come to mind.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Stir-Fried Pork Liver With Ginger & Spring Onion
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Sounds excellent as I love liver! This is an easy 2 step recipe with minimal ingredients. On my to cook list. Liver cooks fast so have everything prepped before you start. You do not want to over cook the liver, a little pink inside is perfect. This is wide open to changes to suit your taste, mushrooms come to mind.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Ingredients
Servings: servings
Instructions
  1. Heat a non stick skillet, or wok, with a splash of olive oil. Fry the ginger until the sides start to turn white on the edges, then add the thicker pieces of the spring onion, cook this 30 seconds to a minute, stirring.
  2. Add the liver, the remaining spring onion, and the sauces, cook while stirring this until the liver has turned light brown, takes this of the heat for a minute or two (the heat in the pan will cook the liver through, serve with rice on the side.
Recipe Notes

Pork liver runs about 122 Baht/kilo, going with that, and for 500 grams the cost is 61 Baht, for 4 servings, this is about 45 cents per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Asian Glazed Orange Chicken

Asian Glazed Orange Chicken
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Sounds really good, a must try for me. Chicken is inexpensive and can be dressed up a lot of ways. This is a straight forward recipe with chicken, oranges, and some spices and sauces that are readily available.
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Asian Glazed Orange Chicken
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Sounds really good, a must try for me. Chicken is inexpensive and can be dressed up a lot of ways. This is a straight forward recipe with chicken, oranges, and some spices and sauces that are readily available.
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a large baking dish or you can use a oven proof pan (think cast iron) if you wish.
  2. Season the chicken thighs with salt and pepper. Heat a splash of olive oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs.
  3. In a medium bowl, whisk the remaining ingredients until well combined. Pour into the same pan you cooked the chicken in and cook the sauce over medium heat until reduced by a third. Add the chicken back to the pan and and bake in the oven for 20-30 minutes or until the chicken reaches an internal temperature of 74 C.
  4. Remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. Place some foil over the chicken to keep warm. Cook the glaze over medium heat until the sauce is reduced by another third. Drizzle over the chicken and garnish with cilantro and sliced oranges if desired. Serve with fried rice on the side or just fresh pasta.
Recipe Notes

Chicken thighs will run about 75 Baht/kilo. How many thighs are in a kilo, I do not know until I make this, but for a more frugal option, buy 8 quarters, the thighs will be larger and use the legs for another recipe. Everything is minimal. For 4 servings (going with 8 thighs is a kilo), this is about 55 cents per serving.

Adapted from an internet recipe.

Chicken Korma Curry

Chicken Korma Curry
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This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Chicken Korma Curry
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This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Place chicken in a bowl together with the yogurt, garlic, bay leaf, and ginger. Cover and leave to marinate in the fridge for up to 2 hours – the longer you are able to leave it for, the more flavourful your dish will be.
  2. When the chicken is ready, heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin, and red pepper flakes until the onion is tender.
  3. Add the marinated chicken and fry for 10 minutes to seal.
  4. Add the water and chicken stock, reduce the heat to a simmer. and allow to cook for 20 minutes, stirring occasionally.
  5. Stir in the cream and almonds and simmer for a further 10 minutes, serve topped with fresh coriander with a side of rice or naan bread.
Recipe Notes

Easily under $1 per meal per person.

Provided courtesy of good friend, Denise Georgiades.
South Africa.