Archive for the ‘CHICKEN & TURKEY’ Category
Lime & Lemongrass Fried Chicken
This recipe uses a marinade and seasoned flour packet available in Thailand, Lobo brand. This may be available in the US/Canada in Asian markets or through Amazon. This seasoning pack has no added MSG or preservatives, and is very reasonable priced, just under $1 per packet (30 Baht). This has a little heat to it as this does contain Thai chili powder, in the marinade and seasoned flour, but excellent flavor!
Ingredients
- 1 packet Lime & Lemongrass Seasoning, Lobo brand
- 1 kilo chicken pieces, wings, legs, thighs, breasts
- cooking oil, as needed
Instructions
- Here is what the packet looks like, there is two sections.
- And separated, there is a serrated line to pull these apart, one for the marinade and one for the flour mixture.
- Mix the Marinade labeled pouch with 1/4 cup of water in large mixing bowl.
- Add the chicken and mix them with the marinade, place in the fridge for st least 2 hours, and overnight is preferred. I used 4 thighs that was 1 kilo (2.2 lbs.)
- When you are ready to cook, open the Flour packet and place in a shallow bowl. Remove the chicken pieces from the marinade and coat the chicken pieces well with the flour mixture.
- Heat cooking oil in a pan or pot, you can deep fry or shallow fry, when the oil is hot but not smoking, add the chicken pieces.
- Allow to fry until golden brown, about 12 minutes for large pieces, 7 minutes for small pieces. If shallow frying, when golden brown on the brown on the bottom, turn and cook the other side. I shallow fried the thighs, and they were large so I cut the largest one open and had to continue cooking for a few more minutes on each side.
- Drain on paper towels.
- Serve with sides of your choice.
Notes
Low cost per serving.
From a seasoning pack in Thailand.
Chicken Stew
This comes from a good friend and sounds delicious, and I think the Thai family will enjoy this. On my to cook and taste list.
Ingredients
- 8 chicken thighs, boneless, skinless, and diced
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, diced
- 2 stalks celery, diced
- 5 tablespoons all purpose flour, divided
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sage
- salt and pepper, to taste
- 1 1/2 cups potatoes, peeled and diced
- 1 1/2 cups sweet potatoes, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 cup dry white wine, or chicken broth
- 4 cups chicken broth, fresh or from powder
- 1 cup green beans, or peas
- 1/2 cup whipping cream
Instructions
- Heat 1 tablespoon of olive oil in a large pot, when hot, and the chicken and lightly brown and no longer pink, it does not need to be cooked through. Remove with a slotted spoon to a bowl and set aside.
- Heat the remaining 1 tablespoon of oil in the pot, when hot, add the celery, onion, and carrot and cook until the onion is soft, stirring occasionally, about 3-4 minutes.
- Sprinkle in 3 tablespoons of the flour and stir into the vegetables. Stir in the rosemary, thyme, and sage. Season with salt and pepper to taste, as desired. Cook for another 2 minutes.
- Add the potatoes, sweet potatoes, bell pepper, chicken, wine, and broth and stir to mix. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally.
- Add the green beans, or peas, and stir in the cream.
- If want to thicken the stew, mix 2 tablespoons of cornstarch with 1 cup of cold water or broth, stir to combine and there is no lumps, this is your thickening slurry. Bring the stew up to a boil, slowly pour in the slurry while stirring, boil for a few minutes to thicken the stew.
- Ladle into serving bowls and serve. Enjoy.
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Taiwanese-Style Three Cup Chicken
This is a Chinese (Taiwan) dish and the name comes from the use of 1 cup each of sesame oil, cooking wine, and soy sauce. This is a scaled down recipe but will adhere to the 1:1:1 ratio.
Ingredients
- 500 grams chicken thighs, boneless, cut into 1 inch pieces, (1 lb)
- 5-6 thin slices ginger
- 1 head garlic, cloves peeled
- 2 spring onions, cut into 1-2 inch pieces, white and green parts
- 1 handful fresh basil leaves
- 2-4 dried chilies, optional
- 1/4 cup sesame oil, toasted sesame oil if you have it, for frying
For the Seasoning
- 1/4 cup Mijiu cooking wine, or Shaoxing cooking wine
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons cane sugar, or 2 tablespoons Chinese rock sugar
Instructions
- Mix together the Seasoning ingredients in a bowl and set aside for now.
- Heat the sesame oil in a non stick pan on medium low heat. When it is hot, add the ginger slices and cook until they are lightly browned, about 2-3 minutes. Then add the garlic and cook, stirring, for about 1 minute or until the garlic is nice and fragrant.
- Add the spring onion and chilies if using, and cook until the spring onion is wilted and fragrant.
- Turn the heat to medium then add the chicken pieces and stir fry until the chicken is no longer pink, about 2-3 minutes. Don't over cook the chicken or it will be dry.
- Give the Seasoning a stir then pour into the pan and turn the heat to high and stir to coat the chicken well. Bring to a boil then reduce to low heat and simmer until the sauce thickens, stirring occasionally.
- Add the basil to the pan and when wilted, give that a stir into the mixture. Simmer for just a few minutes.
- Transfer to a serving dish and garnish with a few drops of sesame oil.
- Serve over rice and enjoy.
Notes
Low cost.
Peppery Chicken Curry
Absolutely delicious as written! I did change some of the steps to make it easier to prepare, but the intent of the recipe is valid and tasty!
Ingredients
- 400 grams chicken thighs, boneless, skinless, cut into 1 inch pieces, (14 oz)
- 2 cloves garlic, smashed and minced
- 1 teaspoon ginger, minced, or 1/8 teaspoon ground ginger
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon ground turmeric
- 5-6 saffron threads, (I cringe when I use this)
- 2 teaspoons coarse ground black pepper
- 1/4 teaspoon salt
- 1 onion, sliced
- 1 onion, grated
- 2 tablespoons cooking oil
- 1/2 cup water
Instructions
- In a shallow bowl, add the chicken, garlic, ginger, salt, rice vinegar, turmeric, saffron (and I cringe when using that), and only 1 teaspoon of the black pepper.
- Mix to coat the chicken pieces. Set aside to marinate as you continue on.
- Slice one onion and set that aside. Grate the other onion and set this aside. You can also use a food processor to grate the onion, I use a box grater.
- In a large non stick pan, heat the oil on medium heat, when hot, add the sliced onion and the remaining 1 teaspoon of black pepper.
- Cook for about 6-10 minutes or until nearly all is golden brown, stirring often.
- Reduce heat on the pan to low, add the grated onion and cook that until it is golden brown, about 5 minutes or so.
- Add the chicken and the marinade, stir the chicken to coat with the onion and spices, cook to just brown the meat.
- Add the water, stir, and bring to a simmer and cook for about 20 minutes or until the chicken is cooked through and tender.
- Serve over rice or pasta of your choice.
Notes
Low cost.
Adapted from an internet recipe.
Easiest Roast Chicken
This sounds very good, and only 6 ingredients.
Ingredients
- 1 whole chicken
- 1 lemon or lime, cut in half crosswise, seeds removed
- 1 head garlic, cut in half crosswise
- sea salt, be generous
- pepper, lemon pepper would be a bonus
- 3 tablespoons butter, melted
Instructions
- Preheat your oven to 220 C (425 F). Get out a roasting pan.
- Rinse the chicken inside and out, for those in Thailand, remove the feet, head, and neck. Pat the chicken dry. Boil the heart, liver, gizzard, and neck if you desire, makes a great snack while waiting on the chicken to cook.
- Place the chicken on a cutting board, breast side up, legs facing you. Grab a leg and pull thigh gently away from the bird and use a sharp knife cut through the skin and meat until you see the joint between the thigh and body. Repeat with the other leg.
- Season the chicken on the outside, generously with sea salt and pepper, rubbing into the skin, on all sides of the bird, even in the cuts you made. Give a couple of good sprinkles inside the bird as well.
- Place the chicken breast side up in the roasting pan, then place the lemon and garlic pieces in the pan, cut side down.
- Drizzle the melted butter over the chicken.
- Place in the oven for 45-60 minutes. At 45 minutes check for doneness. Check if the juices run clear where you made the cuts through the thighs, and if you have an instant read thermometer, check in the thickest part if the chicken, if the temp is 72 C (160 F), it is done, if not, continue roasting and checking every 10 minutes.
- When done, remove the baking pan from the oven, leave the chicken in it to rest 15 minutes.
- Remove the chicken to a serving platter, cut up.
- Pour the pan liquid into a mixing bowl, squeeze in the cooked garlic and whisk together.
- Serve the sauce with the chicken and enjoy.
Notes
I will price this next time I buy a whole chicken in the market, for now I will say Low cost per serving.
Adapted from an internet recipe.
Chicken Corn Egg Soup
Easy, and is exactly what is states, chicken, fresh corn (you can used canned if you like), and eggs. How easy is this? And only 5 ingredients. On my to make list.
Ingredients
- 2 chicken breasts, boneless, skin on
- 1 1/2 cups corn, fresh cooked or canned
- 2 eggs, whisked
- salt and pepper, as desired
- 8 cups water
Instructions
- The corn can be fresh (needing a longer cook time), pressure cooked then cut from the cobs, frozen, or canned and drained. Totally up to you. Fresh corn just needs more cooking time.
- Add the water to a large pot and add the chicken breasts. Bring to a boil and cook the chicken until done, about 15-20 minutes. Skim off any foam on top of the water.
- Remove the chicken when cooked, leaving the broth in the pot. Add the corn to the broth, cook for about 10 minutes if using fresh corn, or cook until the corn is heated through.
- Remove the skin from the chicken and discard, use some forks or your fingers and shred the chicken.
- Once the corn is cooked or warmed through, add the shredded chicken to the pot.
- Once the chicken is warmed through, stir the soup then pour in the whisked eggs. If you want smaller egg pieces, stir while pouring the eggs, if you want larger egg pieces stir, then remove the spoon then pour in the egg, wait about 5-15 seconds, then stir the soup to mix in the eggs. Cook for another 2-3 minutes.
- Remove the pot from heat, season with salt and pepper to your liking.
- Ladle into bowls and serve.
Notes
Low cost.
Adapted from an internet recipe.
Brian's Crispy Fried Chicken Wings
Brian states: "This is more a technique than a recipe. This is how I make super crispy wings. As far as the sauce, most any sauce can be applied after frying the wings. Limit the number of wing pieces in the oil to 6 as the temperature will drop. If using a deep fryer with several liters of oil, additional wings can be added depending on size of fryer." These do sound tasty!
Ingredients
- 2 kilos chicken wings, (4 lbs)
- 1 cup all purpose flour
- 3 tablespoons corn flour
- 1 1/2 cups water
- 1 quart vegetable oil, (4 cups)
Instructions
- In a large mixing bowl, add the flours and water, mix well to make a batter.
- Place 6 wings in the batter to coat them.
- Heat the oil in a large wok or pot, heat the oil, use a probe thermometer to monitor the temp, for this step you need 180 C (350 F) degree oil.
- When the oil reaches 180 C, add the 6 wings from the batter and set a timer for 7 minutes.
- At 7 minutes, remove the wings to a rack. Repeat until all the wings are cooked. Keep the wings in order of cooked from first to last.
- Now increase temperature of the oil to 190 C (375 F). When the oil is at temp, place the first 6 wings into the oil and fry for another 7 minutes.
- At the 7 minute mark, remove the wings to a rack and repeat with the next 6 wings, repeating this until all the wings are cooked.
- Get out your favorite sauce, and enjoy.
Notes
Low cost.
Recipe provide by good friend, Brian Colligan, Pleasures & Pastimes (which is a great resource for gardening seeds and other items).
Thailand.
Thailand.
One Pot Chicken Fajita Pasta
This, sounds very good! Simple ingredients, on my to cook list and soon.
Ingredients
- 3 tablespoons cooking oil
- 3 chicken breasts, boneless, skinless, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chili powder, 1 tsp if using Thai chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 5 cups milk
- 4 cups dry Penne pasta, (400 grams)
- 1 cup Pepper Jack cheese, or Monterey Jack, shredded
Instructions
- In a large pot, heat the oil on medium heat, add the chicken and cook, stirring often until no longer pink. Remove chicken to a bowl and set aside.
- Same pot, add the peppers and onion, cook, stirring often, until the onion is soft.
- Add the chicken back to the pot and mix in the salt, pepper, cumin, garlic powder, and chili powder.
- When everything is coated well, add the milk and pasta. Stir together and cook for about 20 to 30 minutes, stir often to prevent the pasta from sticking together.
- Cook until the pasta is tender and the sauce reduced.
- Add the cheese and mix in, no one will care if you use more cheese.
- When the cheese is melted and mixed in, serve.
Notes
This should be low cost per serving, will price when I buy 3 chicken breasts.
Adapted from an internet recipe.
Honey Za’atar Hot Wings
Hot wings with a Mediterranean / Middle Eastern touch from two ingredients used. I made these on 10 Sep 2018, the chicken is outstanding, tender, juicy, excellent flavor.
Equipment
- Oven
- Baking Sheet with Rack
- Foil
Ingredients
- 24 chicken wing sticks, or middle wings, skin on
For the Rub
- 2 tablespoons baking powder
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika, or paprika
- 2 teaspoons chili powder, ½ to 1 teaspoon if using Thai chili powder
- 2 teaspoons ground cumin
- 2 teaspoons za'atar
For the Sauce
- 2 tablespoons butter
- 2 tablespoons harissa paste, or 2 tablespoons of Sriracha sauce
- ½ cup honey
- 1 tablespoon molasses
- white sesame seeds, optional, for garnish
Instructions
- Preheat your oven to 200° C (400° F). Line a baking sheet with foil and place a rack on the sheet. Oil the rack with some olive oil.
- In a large mixing bowl, add all the Rub ingredients and mix together.
- Dry the wings with paper towels, add to the mixing bowl and toss together with the rub until all the wings are evenly coated.
- Place wings on the rack evenly so they are not touching.
- Bake for 45-50 minutes. Then place the baking sheet under your broiler (for counter top ovens, turn off the bottom coil and turn on the top coil) and broil until crispy, watch them so they do not burn. Remove from the broiler or oven.
- Now melt the butter in a sauce pan on medium heat, when melted, add the remaining Sauce ingredients. Stir and bring to a boil then reduce to a simmer and stir occasionally until slightly thickened, about 3 to 5 minutes.
- Place the chicken wings in a large bowl and pour on the sauce and gently toss together until the wings are evenly coated.
- Place wings on a serving tray, garnish with sesame seeds if desired. (This is without the sauce, which I did not make, family is not keen on sweet sauces with honey.)
- Serve with rice or sides of your choice and enjoy.
Notes
I bought 24 wings that weighed 2 kilos (just under 4½ lbs) for 139 Baht. For 4 servings, which is very conservative, this is about $1.05 per serving.
Teriyaki Chicken Wings
You need two ingredients plus oil for cooking, and you can use any amount of wings you want. We used the drumettes, or in Thailand, called wing sticks. Homemade teriyaki sauce is highly recommended. These are delicious! This is one of two ways to use teriyaki sauce. One ways is the simply fry the wings, then add the sauce, and this way is to marinate in the sauce, and add sauce after as well. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken wings, drumettes, (2 lbs)
- Teriyaki sauce, as needed, (Shortcut)
- cooking oil, as needed
Instructions
- Rinse the chicken wings and place in a mixing bowl, pour in some teriyaki sauce, mix the wings around to coat, adding more sauce as needed. Cover and place in the fridge for 30 minutes or overnight. Overnight is preferred and is how we prepared this.
- Heat a large non stick pan with a splash of cooking oil, when hot, add wings in a single layer, we did this in two batches.
- Cook the wings, turning occasionally to brown them and cook them through, keeping in mind, there is sugar in teriyaki sauce so that will caramelize.
- Remove the first batch of wings when they are cooked through to a plate. Now cook the second batch.
- When the last of wings are cooked, leave them in the pan, and return the wings from the plate back to the pan. Pour in more teriyaki sauce, and stir stir stir, until the all the liquid is cooked off or coated on the chicken wings.
- Remove wings to a plate and serve.
Notes
Chicken wing sticks are 72 Baht/kilo (2 lbs), for 4 servings, this is about 55 cents per serving.
Shortcut: Teriyaki Sauce (照り焼きのたれ).
Common marinating method with teriyaki sauce, no secrets here.