Archive for the ‘CHICKEN & TURKEY’ Category
Chicken Olivye (Chicken Potato Salad)
This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams chicken breasts, (1 lb)
- 3 medium potatoes, peeled or unpeeled
- 2 carrots, peeled or unpeeled
- 2 cups frozen peas, thawed
- 5 hard boiled eggs, peeled, diced
- 2 cups baby dill pickles, diced, Shortcut
- 1 small onion, finely diced
- ¼ cup fresh dill, chopped
- 1 cup mayo
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Chicken can be prepared two ways:
- First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
- Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
- Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. When cooled, remove the chicken and dice and add to a large mixing bowl.
- Strain the broth and save (refrigerate) for use in another recipe.
- Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
- Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
- For the mayo start out with less than a cup and add as needed to fully coat everything.
- Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.
Notes
The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.
Shortcut: Refrigerator Pickles.
Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.
Chicken Dim Sum
This is a Chinese dish, and there is hundreds of types of Dim Sum, which are bite size dumplings normally steamed. This is on my to cook list.
Ingredients
For the Dough
- 1 cup all purpose flour
- 2/3 cup boiling water
- salt, to taste
For the Filling
- 250 grams minced chicken
- 1 tablespoon light soy sauce
- 1 small carrot, finely minced or grated
- 6 cloves garlic, smashed and minced
- 2 spring onion, chopped
- 1 leek, finely chopped, optional
- salt and pepper, to taste
For the Dipping Sauce
- 4 tablespoons light soy sauce
- 2-3 red Bird's Eye chilies, seeded and finly chopped
- 1/2 teaspoon sesame oil
- 1 tablespoon spring onion, chopped
Instructions
- First make the dough. In a large bowl mix the flour and salt. Now add boiling water gradually and start mixing it using a wooden spoon. When the dough becomes cool enough to handle, start kneading it with hand. Add some dry flour if it gets sticky and continue kneading until it becomes soft. Cover it with a damp kitchen towel and keep it aside for 30 minutes.
- Now prepare the filling. Add chicken, carrot, leek (if using), garlic, spring onion in a large bowl and mix them together. Season with soy sauce, salt and black pepper to taste and mix well. Set aside.
- Now to make the dim sum casing. Take the dough and knead it again. Take small ball of dough of about 1 inch diameter. Roll it into a thin circle about 2 inches diameter and about 1/8 of an inch thick. Make sure the casing is thin, else it will not cook thoroughly and will not let the chicken cook evenly.
- To stuff the dim sum, place about 1 tablespoon of filling and place in the center of the circle, shape it by gathering up the edges and forming a cylinder but do not crimp it on the top.
- Once all the dim sums are shaped, steam them on medium heat for 15 to 20 minutes. Keep the steamer covered during steaming.
- While the dim sums are steaming, make the dipping sauce by mixing all the Sipping Sauce ingredients in a bowl until well combined, set aside.
- You can check by inserting a toothpick in the center of a dim sum and it should come out clean, isn't that cool? When cooked through, take them out and garnish with the chopped greens of spring onions. Serve hot along with the dipping sauce.
Notes
Low cost for 250 grams of minced chicken.
Variant: In place of chicken, use chopped shrimp to make Shrimp Dim Sum, same steps as listed, how easy is that?
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Roasted Cornish Game Hens
One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Ingredients
- 3 Cornish game hens, giblets removed
- 2-3 carrots, sliced lengthwise into 3-4 strips
- 2-3 daikon, sliced lengthwise into 3-4 strips
- 2 onions, quartered
- 1/2 cup butter, melted
- salt and pepper, to taste
Instructions
- Preheat your oven to 190 C (375 F).
- Slice the vegetables, place some of the carrot on the bottom of a small roasting pan, this is done to keep the hens above the bottom of the pan.
- Remove the giblets and rinse the hens, shake off the excess water. Generously salt and pepper the hens, inside and out. Stuff the hens with a slice or two of the carrot, daikon, and an onion quarter, trimming each piece so nothing is sticking out of the birds to much.
- Place the stuffed hens on top of the carrots, any remaining vegetables, spread them around between the hens. Pour the melted butter over the birds.
- Roast for 1 to 1 1/2 hours, occasionally spooning some of the liquid in the pan over the birds or until golden brown. Internal temp, just like a chicken should be 82 C / 180 F at the thickest part without touching bone.
- Serve.
Notes
I cannot price this until I see Cornish game hens again in the store. I will say fair value for now.
Just a common roasting method for poultry.
Panang Curry with Beef or Chicken
Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Ingredients
- 1 packet Panang Curry paste, Lobo brand
- 1 cup coconut milk
- 1 cup water
- 250 grams beef, sliced, or chicken in bite size pieces
- kaffir lime leaves, as desired
- Bird's Eye Chilis, as desired
- fish sauce, to taste
- cooked rice, for serving
Instructions
- This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
- Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
- Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
- Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
- Serve with hot cooked rice.
Notes
Low cost.
Recipe from a curry paste packet.
Chicken & Mushroom Patties (Kotlety)
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Ingredients
- 500 grams ground chicken, thighs would be best if grinding, (1 lb)
- 500 grams fresh cremini mushrooms, or button mushrooms, (1 lb)
- 1 small onion, grated, large grate
- 2 eggs, lightly beaten
- ½ cup panko breadcrumbs
- 1½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup all purpose flour, for dredging
- olive oil, as needed for frying
Instructions
- For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
- Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
- Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
- In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
- Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
- In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
- Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.
Notes
I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.
Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.
Cheesy Chicken Fritters
This sounds not only tasty and easy to prepare, they are! I made these on 3 Sep 2017, exactly as written, perfect.
Ingredients
For the Fritters
- 750 grams chicken breasts, cut into 1/3 inch cubes, or coarse ground
- 2 eggs, lightly beaten
- 1/3 cup mayo
- 1/3 cup all purpose flour
- 1 1/3 cup Mozzarella Cheese
- 1 1/2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- cooking oil, any high heat oil is fine
For the Garlic Aioli Dip
- 1/3 cup mayo
- 1 clove garlic, pressed
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the cubed (or coarse ground) chicken in a large bowl, add the rest of the Fritter ingredients except the oil.
- Mix well, cover and refrigerate for at least 2 hours or even overnight.
- When you are ready to cook, heat the cooking oil in a large non stick pan over medium heat. Add heaping tablespoons of the meat to the hot pan, use the back of the spoon to slightly flatten each fritter. Cook for 3-4 minutes or until the bottom and edges are golden brown, flip and cook the other side until golden brown and chicken is cooked through.
- To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Feel free to use any dipping sauce you prefer, toum would be a good choice, and for a Thai flair, use chili garlic sauce for dipping.
- Serve with the dipping sauce.
Notes
The chicken would cost about 60 Baht 750 grams. I will estimate about 4 servings, that works out to about 44 cents per serving.
Variants: Change the dill to parsley or rosemary. Add minced spring onion, shallots, or garlic. For dipping sauces, try just mayo, sour cream, toum, chili garlic sauce, etc. You could make this a different fritter each time you prepare this dish.
This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.
Dill Pickle Chicken
Sounds really good! On my to cook list.
Ingredients
- 1 kilo chicken thighs, see Step 1
- 2 cups pickle juice
- salt and pepper, to taste
- 1/2 cup pickles, sliced, optional
- 2 tablespoons fresh dill, chopped, optional
Instructions
- Chicken thighs can be skin on or off, bone in or out.
- Place the chicken in a shallow dish or container and pour in the pickle juice. If needed, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.
- Preheat your oven to 220 C. Drain the chicken and pat dry with paper towels, discard the pickle juice. Season the chicken with salt and pepper on both sides. Place the thighs in a single layer in an 8 or 9 inch square baking dish.
- Bake until the chick is starting to brown up and juices run clear, about 20-30 minutes. Garnish with sliced pickles and chopped dill if desired.
Notes
The chicken would cost about 73 Baht/kilo. For 4 servings, this is about 54 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Broiled Chicken Tenders with Pineapple Relish
Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Ingredients
- 1 medium shallot, finely grated
- 3 tablespoons brown sugar, packed
- 1 tablespoon peanut butter
- 1 tablespoon ginger, peeled, finely grated
- 1 tablespoon lemongrass, minced
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha Chili Garlic sauce
- 1 clove garlic, finely grated
- 4 tablespoons peanut oil, divided
- 500 grams chicken tenders
- 1 cup fresh pineapple, minced
- 1 cup cucumber, seedless preferred
- 1 green Bird's Eye Chili, or Jalapeno, seeded and minced
- 2 tablespoons fresh cilantro leaves, or mint, chopped
- 2 tablespoons lime juice, or to taste
- salt, to taste
Instructions
- Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
- Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
- Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
- Transfer chicken to a platter and serve with reserved relish.
Notes
The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.
Adapted from an internet recipe.
Lebanese Chicken with Rice
This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Ingredients
- 4 chicken thighs, boneless, skinless
- 3 tablespoons olive oil
- 2 onions, diced
- 300 grams ground beef, (10 oz)
- 3 cloves garlic, minced
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1½ cups long grain rice
- 3 cups stock, beef or chicken, hot, from powder
- 2 tablespoons pine nuts
- 2 tablespoons fresh parsley, chopped, or corriander
- plain yogurt, for serving
- cucumber, sliced, for serving
Instructions
- Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
- Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
- Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
- Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
- Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Notes
Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.
Lebanese Garlic Chicken (Farrouj Meshwi)
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.
Equipment
- Grill, Charcoal or Gas
Ingredients
- 1 whole chicken, cut up or any 6-8 pieces you like
- 6-8 cloves garlic, peeled
- ½ teaspoon salt
- ½ cup olive oil
- juice from 1 lemon, or 3 tablespoons
- ½ teaspoon sumac
Instructions
- Grind garlic & salt to a paste in mortar or small food processor. Work in the olive oil, sumac & lemon juice to create a creamy consistency similar to mayo.
- 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.
- Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag and massage the chicken for a few minutes before placing in the fridge for at least 3 hours or up to 6 hours, to marinate.
- 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 (400° F) for 15 minutes. Serve.
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.