Tag: Chicken
Pad Kra Pao (Holy Basil Stir Fry)
Pad Kra Pao (Holy Basil Stir Fry)
Chicken basil stir fry is one of the more popular Thai menu items that you wil find in this U.S. But in Thailand, pad kra pao, or holy basil stir fry is considered a street food. Here, you will get big chunks of chicken breast stir fried with Thai basil. The authentic version uses ground chicken and holy basil, which has a similar flavor to Italian basil. It is also topped with a fried egg, which makes this stir fry even better.
Equipment
- mortar and pestle
Ingredients
- 7 bird’s eye chilies
- 5 garlic cloves
- 1 mild red chili
- 2 tbsp vegetable oil
- 1/2 cup long beans cut into 2” pieces
- 1/4 medium onion
- 1 lb ground chicken
- 2 cups holy basil
- fried eggs
Sauce
- 2 tbsp water
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp fish sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
Instructions
- Mix all of the sauce ingredients together. Set aside.
- In a mortar and pestle, pound the chilies and garlic into a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the chili paste for 2 minutes.
- Add in the ground chicken, breaking up all of the clumps. Sauté for 4 minutes.
- Stir in the long beans and onions. Sauté for 4 minutes.
- Pour in the sauce. Cook for 2 more minutes.
- Take off the heat. Stir in the holy basil.
Honduran Chicken Skewers
Honduran Chicken Skewers
I was really surprised how good this simple marinade is on chicken. A couple tbsp of the marinade mixed into mayonnaise also makes a great dipping sauce for the skewers. The chicken skewers only takes 5-6 minutes a side under your broiler. You can even throw these on the grill for the same amount of time. Try marinating chicken pieces or even a whole chicken with the marinade, then either grill or roast them.
Servings: 2
Equipment
- food processor
- wooden skewers
Ingredients
- 1 lb boneless skinless chicken breast cut into 1.5” cubes
Marinade
- 1/4 cup olive oil
- 1/2 medium onion chopped
- 1/4 cup cilantro
- 1 tbsp chipotle peppers in adobo sauce
- 1 tbsp chicken bouillon
- 1 tbsp sugar
- 4 garlic cloves
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp marinade
Instructions
- Purée the marinade ingredients in a food processor.
- Mix 2 tbsp of the marinade in with the mayo to make the dipping sauce. Set aside.
- Marinate the chicken for 4 hours.
- Turn on your oven’s broiler. Place the top rack 6” away. Line a baking pan with foil. Skewers up the chicken. Place the skewers on a rack on the baking sheet.
- Broil the skewers for 5 minutes a side. Let rest for 5 minutes before serving.
Soy Sauce Chicken
Soy Sauce Chicken
Soy sauce chicken is a classic Cantonese dim sum that is typically served cold. That’s not to say that you can’t eat it hot. This is a lot more than just chicken marinated in soy sauce. There’s actually 14 ingredients to the marinade: lots of aromatics and the whole spices that make up 5 spice powder. You can use either a whole chicken, no more than 4lbs, or 4lbs worth of whole chicken legs. To achieve the quality restaurant flavor, it is very necessary to marinate the chicken for 24 hours.To cook the chicken, place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid. Turn off the heat. Let the chicken steam in the pot covered for 30 minutes. Once cooked through, you can either eat it hot with some steamed rice as a main course or completely chill it and eat is as a dim sum appetizer.
Ingredients
- 1 whole chicken or 4 whole chicken legs
- 2 cups light soy sauce
- 1 cup brown sugar
- 1/2 cup shaoxing cooking wine
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tbsp ginger grated
- 8 garlic cloves minced
- 5 green onions chopped
- 3 bay leaves
- 2 cloves
- 1 cinnamon stick
- 1 star anise pod
- 1/2 tsp fennel seeds
Instructions
- Mix all of the marinade ingredients together.
- Place the chicken along with the marinade in a gallon sized storage bag. Squeeze out as much air as possible. Marinate for 24 hours.
- Place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid.
- Turn off the heat. Let the chicken steam in the pot covered for 30 minutes.
