Kow Piek Sen (ເຂົ້າ ປຽກ)

Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth).
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, and pork balls to the pot. reduce heat to a simmer and use the Seasonings as listed to taste. Let this cook to heat everything through.
  8. Ladle soup into bowls and use the Garnishes listed as you desire and to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

White Cut Chicken (Chinese Poached Chicken)

White Cut Chicken (Chinese Poached Chicken)
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This is a Cantonese poached chicken that is served cold with a Spring Onion & Ginger Oil dipping sauce. The 'White' part of the name comes from meaning plain, as in minimal ingredients. The 'Cut' part comes from meaning the while chicken is simply cut into pieces with a cleaver, not separated at the joints like in the western part of the world. This sounds absolutely delicious for a lunch or light dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
White Cut Chicken (Chinese Poached Chicken)
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This is a Cantonese poached chicken that is served cold with a Spring Onion & Ginger Oil dipping sauce. The 'White' part of the name comes from meaning plain, as in minimal ingredients. The 'Cut' part comes from meaning the while chicken is simply cut into pieces with a cleaver, not separated at the joints like in the western part of the world. This sounds absolutely delicious for a lunch or light dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Ingredients
For the Chicken
For the Spring Onion & Ginger Oil Dipping Sauce
Servings: servings
Instructions
  1. Remove the head and feet from the chicken, rinse it inside and out and place in a large pot. Add the spring onion, ginger, peppercorns, and cooking wine.
  2. Add water to the pot to just cover the chicken. Bring to a boil and hold that for 8 minutes (a few minutes longer if you have a larger chicken), then turn off heat, leave on the burner, and cover for 20 minutes.
  3. In a large bowl fill with cold water and ice, remove the chicken from the pot, set the pot and broth aside, and place in the ice water and soak for several minutes, turning it often to ensure the chicken is completely cooled. Remove and drain residual water, place on a cutting board and brush the skin with sesame oil.
  4. To cut the chicken, use of a large cleaver is highly recommended as the weight of the knife is helpful. The chicken has to be completely cooled in order to cut to get smooth edges. Basically remove the legs at the thigh joint, then cut each thigh from the leg, then cut each leg in half. Remove the wings and separate each wing at the joints. Cut the remaining chicken in half, cut each half into large pieces.
For the Spring Onion & Ginger Oil Dipping Sauce
  1. In a small heat proof bowl, mix together the ginger, chopped spring onion greens. and coriander.
  2. Heat the oil in a small saucepan or wok, and the spring onion whites when the oil is hot and saute until the whites are just starting to brown and they are aromatic.
  3. Pour the hot oil into the bowl with the other ingredients and mix. Add two tablespoons of broth from the pot the chicken was in. Season with a pinch of salt or to taste and mix well.
  4. Serve the dipping sauce as a side for the chicken, enjoy.
Recipe Notes

I cannot really remember what a whole chicken in the market costs, I think 150 or 200 Baht. Going with 200 Baht, 2 servings is about $2.95 per serving, which I think may be on the high side. I will verify price and servings when I make this.

This recipe for White Cut Chicken (Chinese Poached Chicken) is from China Sichuan Food.

Classic Chicken and Dumplings II

Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Ingredients
For the Dumplings
Servings: servings
Instructions
  1. Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
  2. Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
  3. Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
  4. Serve with bread and a salad for a complete meal.
Recipe Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.

Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.

Adapted from an internet recipe.

Lebanese Garlic Chicken (Farrouj Meshwi)

Lebanese Garlic Chicken (Farrouj Meshwi)
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If you like garlic then you will probably love this chicken! You can use any pieces of chicken for this recipe in place of the whole cutup chicken. Farrouj means male chicken in Arabic, said to be tastier than hens, but you can certainly use any type of chicken you wish. I will probably use four quarters, separated.
Servings Prep Time
4-6 servings 3 1/2 hours
Servings Prep Time
4-6 servings 3 1/2 hours
Lebanese Garlic Chicken (Farrouj Meshwi)
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If you like garlic then you will probably love this chicken! You can use any pieces of chicken for this recipe in place of the whole cutup chicken. Farrouj means male chicken in Arabic, said to be tastier than hens, but you can certainly use any type of chicken you wish. I will probably use four quarters, separated.
Servings Prep Time
4-6 servings 3 1/2 hours
Servings Prep Time
4-6 servings 3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Grind garlic & salt to a paste in mortar or small food processor. Work in the olive oil, sumac & lemon to create creamy consistency similar to mayo.
  2. Cut chicken into 6 to 8 pieces or use any 6 to 8 pieces of chicken to your liking. Make plenty of deep cuts in the pieces, right down to the bone.
  3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours or up to 6 hours, to marinate.
  4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 to 15 minutes per side. You can also use a griddle or grill pan then transfer to the oven on 200 C for 15 minutes. Serve.
Recipe Notes

Chicken quarters cost around 70 Baht/kilo, 4 quarters should be right about 1 kilo. Separate the legs from the thighs and you have 8 tasty pieces to use. For 4 servings, this is about 52 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Mushroom Chicken

Mushroom Chicken
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Chicken, mushroom soup, and cheese, sounds like my kind of meal. On my to cook list. I will verify the cooking times when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
45-55 minutes
Servings Prep Time
5-6 servings 10 minutes
Cook Time
45-55 minutes
Mushroom Chicken
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Chicken, mushroom soup, and cheese, sounds like my kind of meal. On my to cook list. I will verify the cooking times when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
45-55 minutes
Servings Prep Time
5-6 servings 10 minutes
Cook Time
45-55 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Prep the chicken by cutting into the standard 8 pieces; 2 legs, 2 thighs, 2 wings minus the tips, and 2 breasts. Use the carcass to make chicken stock, link provided in the Recipe Notes.
  3. Place the chicken pieces in a baking dish in one layer and bake for about 30 minutes.
  4. Mix the soup and sour cream together, if it is too thick, thin it out with a bit of milk, this needs to be pourable. Pour the mixture over the chicken.
  5. When the chicken is near done (maybe about 30 minutes), sprinkle the cheese over the top and bake until the cheese is melted and starting to brown.
  6. Remove from oven, let rest for 5-10 minutes, serve.
Recipe Notes

The whole chicken will cost about 180 Baht at a Tesco, more than likely less at a fresh market near you. The cheese will be about 70 Baht for 100 grams. For 4 servings, this is about $1.84 per serving.

Variants: Fry the chicken to brown before baking.

Shortcuts: Condensed Cream of Mushroom Soup, Basic Chicken Stock, Sour Cream.

Provided courtesy of good friend, Frances Collins.
United States.

Garlic Whole Chicken

Garlic Whole Chicken
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This is not an overwhelming flavor of garlic, it does season the chicken slightly. The chicken is indeed tender and juicy. The slow cooking of the garlic, much like roasting, reduces the garlic flavor but yield some great soft garlic you can just spread on the potatoes. Good chicken without a doubt. This is in my regular rotation. The plus side to this recipe is minimal ingredients, no olive oil, no water needed. The Thai family loved it, even the picky niece who normally refuses anything not Thai.
Prep Time
10 minutes
Cook Time
5 hours
Prep Time
10 minutes
Cook Time
5 hours
Garlic Whole Chicken
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Rating: 5
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This is not an overwhelming flavor of garlic, it does season the chicken slightly. The chicken is indeed tender and juicy. The slow cooking of the garlic, much like roasting, reduces the garlic flavor but yield some great soft garlic you can just spread on the potatoes. Good chicken without a doubt. This is in my regular rotation. The plus side to this recipe is minimal ingredients, no olive oil, no water needed. The Thai family loved it, even the picky niece who normally refuses anything not Thai.
Prep Time
10 minutes
Cook Time
5 hours
Prep Time
10 minutes
Cook Time
5 hours
Ingredients
Servings:
Instructions
  1. Rinse the chicken and remove the feet, head, and neck. Trim any fat near the chest opening.
  2. Peel the garlic, set aside. Peel the large shallots, slice 2 and quarter 1, set aside. Feel free to use onions in place of the shallots.
  3. Place slices of shallot on the bottom of your slow cooker.
  4. Take the bird and sprinkle salt, pepper, and paprika on the backside, rub it in well, flip the bird over and do the same, coating the front of the bird, legs and wings. Place in the slow cooker, backside down on top of the shallots. Stuff the cavity with several quarters of the shallot and as many garlic cloves as you can. Place the rest of the garlic under and on the sides of the chick, top with the shallot slices.
  5. Cover and cook on High setting for 4 hours, then reduce to low setting and add the large cubed potatoes on the top, salt and pepper as you desire. Cook for another hour. At the 5 hour mark of total cooking time, use a meat thermometer in the thickest section and check the temp to be safe, ours was perfect at 5 hours. The potatoes were perfect. The chicken, fall off the bone tender, and juicy.
  6. Serve, use a pair of tongs to grab the meat, as it is fall off the bone tender. Add some potatoes and some garlic. A vegetable on the side would make this a complete meal (I took the photo before I added some spinach.)
Recipe Notes

This chicken in the photo was 113 Baht, that is 83 cents per serving for 4 servings, and just 55 cents per serving for 6 servings. A delicious and hearty meal for very good value.

Original recipe by Lee Thayer.
Thailand.

Crock Pot Rotisserie Chicken

Crock Pot Rotisserie Chicken
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Sounds good, this chicken can be used in a umber of recipes as well.
Servings Prep Time
1 chicken 5 minutes
Cook Time
4 hours
Servings Prep Time
1 chicken 5 minutes
Cook Time
4 hours
Crock Pot Rotisserie Chicken
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Sounds good, this chicken can be used in a umber of recipes as well.
Servings Prep Time
1 chicken 5 minutes
Cook Time
4 hours
Servings Prep Time
1 chicken 5 minutes
Cook Time
4 hours
Ingredients
Servings: chicken
Instructions
  1. Make 4 or 5 loose balls of aluminum foil and place in the slow cooker.
  2. Clean the chicken inside and out, spray with olive oil, sprinkle on seasoning salt and paprika, place the onion quarters inside the cavity, place chicken in the slow cooker back side down. Cook on High setting for 4 to 6 hours, Feel free to use a meat thermometer, you are looking for a temp of min 82 C / 180 F when checked at the thigh without touching the bone.
  3. Serve as is with a side of corn on the cob and mashed potatoes, use the liquid in the pot to make a gravy from. Or use in other recipes calling for cooked chicken.
Recipe Notes

A whole chicken will cost between 200 and 250 Baht. For 6 servings, this would be about $1.22 per serving, but more than likely you can easily make 2 other dishes from this chicken.

Variants include; stuffing the cavity with carrot, celery, and onion; using seasonings of your choice; and even cooking with the skin removed.

Adapted from an internet recipe.

Chicken White Chili Mac & Cheese

Chicken White Chili Mac & Cheese
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Ok, I found the original recipe on the internet, and it was horrendous at best! And a totally misleading name. This is my rewrite, when I make this, I will update the recipe and make my report when I make this, it does sound good. This takes some time as noted in the first step.
Servings
8 servings
Servings
8 servings
Chicken White Chili Mac & Cheese
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Ok, I found the original recipe on the internet, and it was horrendous at best! And a totally misleading name. This is my rewrite, when I make this, I will update the recipe and make my report when I make this, it does sound good. This takes some time as noted in the first step.
Servings
8 servings
Servings
8 servings
Ingredients
For the Chicken
  • 1 whole chicken remove the head and feet and remove the giblets
  • 1 onion leave skin on and just cut in half
  • 10 cloves garlic just smash and leave skins on
For the Pasta
Servings: servings
Instructions
For the Chicken
  1. Place whole chicken in large pot, add the onion, garlic and cover with water. Bring to a boil, reduce heat, and simmer 40 to 60 minutes, until tender. Remove from heat and let the chicken and stock cool to room temperature. Remove chicken from pot, reserving stock, discard the onion and garlic. Skin and bone chicken, set the skin and bones aside for your dog. Lightly shred the meat with forks or roughly chop. Set meat aside.
For the Pasta
  1. In a slow cooker, add the onion, chilies, garlic, bell pepper, mushrooms, chili powder, salt and pepper to taste, to your slow cooker. Then add chicken, diced tomatoes AND juice, cheese, and chicken stock. Cover and cook on Low setting for 3 hours.
  2. Before the 3 hours is up, cook your pasta in the chicken stock if you like or just water, then stir in cooked pasta before serving.
Recipe Notes

One whole chicken will run between 200 and 250 Baht. The cheese is one block for 180 Baht. This comes out to about $1.60 per serving for 8 servings. Not bad but high for what I would call a regular meal. The good thing is you have chicken stock for your next recipe.

Heavily modified from a internet recipe.

Creamy Chicken Spaghetti Casserole

Creamy Chicken Spaghetti Casserole
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This sounds like a wonderful meal, but does take some time, this recipe will take you through cooking a whole chicken, making the sauce, and baking.
Servings
8 servings
Servings
8 servings
Creamy Chicken Spaghetti Casserole
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This sounds like a wonderful meal, but does take some time, this recipe will take you through cooking a whole chicken, making the sauce, and baking.
Servings
8 servings
Servings
8 servings
Ingredients
For the Shredded Chicken and Broth
For the Sauce
Servings: servings
Instructions
For the Shredded Chicken and Broth
  1. In a big pot, place a chicken that had been cleaned. Add the halved onion (no need to remove the skin) as well as about 7 cloves of smashed garlic (also no need to remove the skin) and a sprig or two of rosemary. Simmer this for about 40 minutes.
  2. At the end of 40 minutes, you should have an aromatic broth and a chicken that is completely cooked through. Discard the onion, garlic and rosemary and place the chicken in a bowl to cool. Once the chicken has cooled, remove the skin and bones and shred the meat. Set this aside. (For juicier chicken, let the chicken cool while in the pot, then remove it to debone.)
For the Sauce
  1. In a large skillet, add some butter and olive oil. Saute the onions until they became soft and slightly translucent. Add the minced garlic, stir for about 30 seconds then add the mushrooms. Once the mushrooms have softened a little, add the white wine (or stock) and continue cooking the mushrooms until almost all the water has evaporated. Set this aside.
  2. Bring the broth back to boil and cook the broken spaghetti for 10 minutes (3 minutes less than the time stated on the pack). Once cooked, drain the spaghetti (reserve the stock) and set it aside.
  3. Now for the fun part. In a large skillet, add the butter. Once the butter has melted, add the flour. With a hand whisk, whisk the flour to allow the flour to cook through. Then add the stock, then the milk, whisking all the while. Then add the wine (or stock), and salt and pepper to taste.
  4. Leave the sauce to cook and thicken. Turn off the heat and add the cheese. Stir continuously until all the cheese has melted. Then add the mushrooms and chicken to the sauce and mix. Then add the spaghetti. Mix well.
  5. Transfer the spaghetti and sauce to a 9×13-inch casserole dish. Sprinkle additional Parmesan cheese on top. Bake at 180°C for about 30 minutes, or until the top has turned a delicious shade of golden brown.
  6. Scatter some chopped parsley on the spaghetti casserole if desired. Serve it with a salad or warm crusty chunks of garlic bread. Or just enjoy a as it is.
Recipe Notes

A whole chicken costs between 200 and 250 Baht depending on where you get it from. The 1 cup of Parmesan will run about 200 Baht. Using the high end of the chicken at 250 Baht, this comes out to about $1.65 per serving for 8 servings. Not an overly expensive meal.

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

Milk-Braised Dijon Chicken

Milk-Braised Dijon Chicken
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This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
Servings
4 servings
Servings
4 servings
Milk-Braised Dijon Chicken
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This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Heat some olive oil in a dutch oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil, breast side down. Once the chicken is ready, the skin will be released from the bottom of the pot, no need to scrape it, have patience and let it cook, turn it over and brown the other side.
  2. While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder. Add low-sodium chicken stock and mix.
  3. Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot. Add marjoram, fennel seeds and lemon zest. Add the mushrooms. Cook the chicken in an oven, uncovered, at 200 C for 30 minutes. If you are using the stove top, cover the pot on a simmer.
  4. Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender. IF using the stove top, cover the pot. Serve, spoon the sauce over the potatoes.
Recipe Notes

A whole chicken at the market will cost about 200 Baht, everything else will be on hand or minimal cost. For 4 servings, this is about $1.50 per serving.

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