Khao Mun Gai | Chicken and Rice with Soybean Sauce Thai

Khao Mun Gai is rice cooked with garlic, boiled chicken, and chicken broth, served with sauce Cocol. Let’s start with the main ingredient of many-a-plate of Thai food. Rice. Most Thai dishes will use some form of steamed or boiled white rice as their foundation, and khao mun gai is no exception. Well, except for the fact that it’s not just plain old white rice. This rice is actually cooked in chicken stock, and usually has a bit of crushed garlic, ginger, and some bruised cilantro tossed in as well. This gives the white rice a sort of dingy beige color, but the flavor benefits are absolutely wonderful. I really don’t know how to describe it to you, other than to tell you to just give it a try for yourself. It’s just good.

Next, we’ve got the protein – steamed chicken (sometimes switched out with duck, if the vendor is running low… tastes just as great). Several slices of meat are placed on top of the rice, then garnished with a few sprigs of cilantro. I absolutely love cilantro, and the fact that it is used so often in Thai cuisine is yet another reason why I enjoy eating in this country. There’s just something about taking a bite of the savory rice, tender chicken, and a leaf of pungent cilantro (or coriander for my friends outside the USA) all at the same time that’s magical. Yes, I said this food is magical. Laugh if you want, but you’ll believe me when you try it for yourself.

Now, the sauce. Oh, the sauce. As I list the following ingredients, I can already see some of your noses turning up, but again, I ask you to trust me. These things are magical, too. (Go ahead and roll your eyes.) The slightly sweet, slightly sour, little bit spicy sauce that’s a little bit liquid and a little bit chunks is what really brings everything together. So, what are the scary things it’s made of – both dark and white soy sauce, some white vinegar, a few Thai bird chilies, garlic, and ginger all crunched up, a bit of sugar and… fermented soybeans. Some of you cringe at the mention of soybeans already, let alone tagging the word fermented onto it. The sauce is served in a small bowl to the side of the plate, allowing the diner to either dump the whole thing straight onto their meal and redistribute it with a fork (which is my preferred method), or simply dip pieces of meat into it while eating.

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Khao Pad Gai (ข้าวผัดไก่) Fried Rice with Chicken

Khao Pad Gai

If desired, use any convenient protein and clean out that fridge: leftovers, frozen seafood, a chicken breast or thigh, a pork chop, etc. In Thai we call this dish Khao Pad. Khao means rice, and Pad means to fry. Rice is the main export product of Thailand, and has a history of cultivation going back thousands of years. The word for meal in Thai is Gin Khao which literally means eat rice.

This is similar recipe to cook the leftover rice form other meal,You can substitute any meat you want such as pork, beef, shrimp, ham, sausage, crab meat (other favorite fried rice dish in Thailand) or meatless whatever you want be, creative.

Fried Rice is very easy and fast to make, this dish is considered fast food in Thailand and is always an option when you want to make something quick, easy and good.

Everyone makes fried rice a bit differently, so feel free to experiment with different ingredients that you have in your fridge. This recipe uses chicken, but you can substitute pork, shrimp, or tofu. You can also add vegetables such as carrots and broccoli. Experiment with what you like. There’s even a variety in Thailand called American Fried Rice that's make with ketchup!

Ingredient Khao Pad Gai:

• 1 cup cooked jasmine rice, day old (a bit dry) is best
• 1/4 cup sliced onion
• 1 1/2 teaspoons finely chopped garlic
• 2 tablespoons chopped scallions (both white and green parts)
• 1/3 cup diced tomato
• 1/3 cup small slices of chicken meat
• 1/2 teaspoon salt
• 1/2 teaspoon white soy sauce
• 1/4 teaspoon white sugar
• 1/4 teaspoon golden mountain soy sauce *optional
• 1 egg
• 1/8 teaspoon white pepper powder
• garnish with coriander, lime wedge and cucumber slices

Directions

1. Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
2. Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
3. Add the rice and stir well. Add the tomatoes and mix.
4. Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
5. Add the soy sauces, sugar and salt. Turn off heat.
6. Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
7. Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).

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Khao Soi Recipes, Northern Thailand Chicken Curry Noodle

Khao Soi is fried noodles are served in a chicken curry soup that tastes sweet (Northern Thai specialties.).Khao Soi is a curry noodle dish from the northern part of Thailand.

 It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillis and a squeeze of lime juice.

The dish is a seeming cacophony of taste, each strong and distinct yet they blend into one beautifully harmonious bowl and delicious bowl, when done right, of course.

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Chicken Tinola Recipe - Filipino Chicken Food

Chicken Tinola Recipe

Ingredient:

• 3 lbs chicken (any cut will do)
• 3 garlic cloves, diced
• 1 tablespoon cooking oil
• 2 tablespoons fresh ginger, grated or powder
• 1/2 lb chili pepper leaves
• 1 medium onion, diced
• 1 teaspoon salt
• 5 cups water
• 2 tablespoons fish sauce
• 1 medium raw papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)

Here is How To Cook It! Cooking Method Chicken Tinola:

1. Boil the chicken in water until cooked through. Take the chicken off the bone and set aside the broth.
2. In a pan, heat the oil over medium heat.
3. Saute the garlic, onion and garlic for about two minutes.
4. Add the chicken and saute for another two to three minutes.
5. Season with salt and fish sauce.
6. Add chicken stock and papaya, then bring it to a boil.
7. Add chili pepper leaves. Cover and remove from heat.
8. Let it stand 5 minutes to let the leaves from the soup's heat.
9. Ready serves for 4-6 persons. Selengkapnya...

Chicken Tinola Food - Filipino Cuisine

Tinola Chicken is a Filipino-style soup-based viand that combines the taste of ginger, papaya and chicken. This one of my favorite dishes, mainly because I am such a sucker for soup and chicken. You do not need your knife with this dish. Your spoon will be sufficient, as the meat will literally slide off the bone! The soup will warm you up on that cold Thanksgiving night. If you visit Philipinnes, don't forget to visit culinary Filipino in here. Or you can meet Chicken Tinola Food in Filipino Restaurant.

Chicken Tinola Pinoy

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• Chicken Tinola Recipes >>

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Chicken Kebabs Recipe | Cooking Method of Chicken Kebab

Photo by Little inbox

Here's how to make chicken kebab

Chicken Kebab Recipe equipment:

I suggest using bamboo skewers, soak in cold water overnight so they do not burn during the baking process.

Ingredient chicken kebabs: 

- 1/2 green pepper (diced large)
- 1 without skin and bone chicken breasts (about 12 oz.)
- 1/2 yellow bell pepper (diced large)

Seasoning chicken kebabs:

- 1/2 teaspoon chili flakes
- 1 1/2 tablespoons olive oil
- 1/4 of a small onion
- 1/2 - 1 teaspoon paprika (if you like spicy, use 1 teaspoon)
- 1 1/2 tablespoons lemon juice
- 2 cloves garlic
- 1/2 teaspoon ground cumin seeds
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt

To Grilling: 
- 2 tablespoons olive oil (for brushing)

Chicken Kebab Ready To Serve

Method of making chicken kebabs: 

1. Cut the chicken into small cubes (total of 16 pieces if you will), then drain and soak the ingredients for 1 hour.

 2. Thread four pieces of chicken with two pieces each of green peppers and yellow peppers (see the image above to order) to metal skewers or bamboo skewers.

3. Repeat the same thing and made ​​four skewers. And set aside.
4. Run your outdoor grill (or indoor grill) and grill chicken kebabs until cooked.

 5. While grilling, brush chicken with olive oil and paprika. Serve hot. Selengkapnya...