Hainanese Chicken and Rice (ข้าวมันไก่)

 

Serving 2-3 people
Ingredients

7 cups                   Water

6                            Drumsticks or Chicken Breasts

1/2 tsp                   Chicken Flavor Bouillon

1 tsp                      Salt

3-4 stems              Cilantro

3 ½ cups               Jasmine Rice

7 cloves                Garlic (Just use the flat side of the knife and pushed down so each clove breaks open.)

4 T                        Vegetable Oil

Sauce
2 T                        Ginger Finely Chopped

1 T                        Garlic Finely Chopped

2                           Peppers

3 T                        Soybean Paste

1 ½ T                    Black Soy Sauce

1 T                        Thin Soy Sauce

½ T                       Sugar

1 T                        Vinegar

Preparation:

1. Put water in the pot and set the stove on medium high. Once the water gets hot add cilantro, salt, chicken flavor bouillon and chicken breasts/ drumsticks ( use whichever part you like).

2. Once the chicken is cooked turn off the stove, take the chicken out and keep the broth for cooking the rice. Slice chicken into pieces.

3. Wash the rice then put the rice in the strainer and strain all the water out well.

4. Put oil in the pan, set the stove on medium heat and once the oil gets hot put garlic in. Stir until the garlic is golden then add the rice and stir about 3 minutes and then turn off the stove.

5. Put the rice in the rice cooker and add 3 cups of chicken broth. Cook the rice. (It also depends on your rice. Old rice takes less water to cook, like mine.) I would say put the amount as you usually put.
6. Serve the rice with chicken and cucumber slices

How to prepare the sauce

Mix all the ingredients together and blend them. I have found that mixing them together using a pestle and mortar is not a good choice as it tends to shoot out everywhere. 

Pad Grapao/Basil Stir-Fry ผัดกระเพรา

Serving 3-4 People

Ingredients
10-15        leaves Thai Basil
½              Red Bell Pepper sliced
½              Green Bell Pepper sliced
¼              Small Onion - sliced
2/3            cup Long Green Beans – cut into 1 inch long pieces
2               cloves Garlic – finely chopped
1               lb Ground Pork
1 ½           T Golden Mountain Seasoning Sauce
½              T Sugar
½              T Fish Sauce
1               T Oyster Sauce
1/8            cup Water
2               T Oil




Preparation:
1. Mix seasoning sauce, sugar, fish sauce, and oyster sauce in a bowl.
2. Put oil in a wok and when it starts to get hot put in garlic and stir it until is golden yellow.
3. Put in pork and half the sauce from Step #1 so the pork can absorb the flavors.
4. Once the pork is cooked put in green beans and mix for 1 minute.
5. Put in red bell peppers, green bell peppers, onions, Thai basil, and the rest of the sauce.
6. Mix until vegetables are cooked. Taste. Add anything else to adjust flavor as desired. Done!

Pumpkin Curry แกงฟักทอง

Serving 3-4 People

Ingredients
¼               Red Bell Pepper sliced
5-6             Leaves Thai Basil
325            grams Pumpkin/Winter Squash – peel and cut into ¾ inch size pieces
200            grams Pork – thinly sliced pieces
5                leaves Kaffir Lime
1                can/400 ml Coconut Milk
1                cup Water
1/8             tsp Kosher Salt
2               Tbs Fish Sauce
5                tsp Sugar
1               T Red Curry Paste


Preparation:
 1. Cut the pumpkin in half, scoop all the seeds out, and peel all the skin off the pumpkin well.
 2. Cut the pumpkin length wise about ¾ inch thick and then cut into ¾ inch square pieces.
 3. Put a pot on the stove at medium heat and put in ¼ cup coconut milk. Once it starts to get hot put in 1 T Red Curry paste and stir it all for one minute.
 4. Put in the pork and Kaffir Lime leaves and stir for 1 minute.
 5. Put in the rest of the coconut milk. Wait for the pork to be cooked and then put in the pumpkin for about 15-20 minutes and stir occasionally.
 6. Put in the salt, sugar, fish sauce, Thai Basil, and Bell Pepper. Taste. Done!

Notes: If you use regular salt, reduce amount of it because it's usually saltier than kosher salt.

Sweet and Sour chicken ผัดเปรี้ยวหวาน

Serving 3-4 people

Ingredients
300     gram chicken breast (cut into bite-size cubes)
1/8       tsp kosher salt to marinate chicken (if you use regular salt reduce amount of it)
1/4       medium onion
1/2       green bell pepper (seeds removed and cut into squares)
1/2       red bell pepper (seeds removed and cut into squares)
1          cup pineapple
1          medium tomato (cut into squares)
Oil for frying

Batter:
1/2      cup all-purpose flour
1/8      tsp salt
1/2      tsp baking powder
1/2      cup of water

Sweet and Sour Sauce:
1/3      cup ketchup
1/2      cup water
1/4      cup dark brown sugar (when measuring press the sugar down softly until you get to 1/4 cup, you don't have to smash it tightly in the cup, but just scooping it up will not give you the right amount)
2         Tbs seasoning soy sauce
1/2      tsp white vinegar
1/2      tsp chicken flavor bouillon
1/2      Tb corn starch

Method:
1. Cut the chicken breast meat into bite-size cubes and marinate with 1/8 tsp kosher salt for 10 minutes.
2. Mix the batter in a bowl and add the chicken cubes into the batter.
3. Mix the sweet and sour sauce in a small bowl and set aside.
4. Heat up cooking oil and deep fry the chicken cubes.
5. Transfer the chicken out on a plate lined with paper towels to soak up the excess oil.
6. Add the sweet and sour sauce into the pan and bring it to boil. Toss in the chicken.
7. Add onion, green and red bell pepper, pineapple, and tomates do a few quick stirs, dish out and serve immediately with steamed white rice.