Thai Garlic Chicken Recipes

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Steps:

• Cut gashes into chicken, through skin if present
• Mix all the ingredients for the marinade in a deep glass bowl
• Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes
• Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks
• Next cook the chicken with the cashews and mushrooms in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through
• Keep basted with the marinade while cooking
• Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad

Steps:

• Cut gashes into chicken, through skin if present.
• Mix all the ingredients for the marinade in a deep glass bowl.
• Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes.
• Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks.
• Next cook the chicken in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through.
• Keep basted with the marinade while cooking.
• Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.

Steps:

• Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
• Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
• When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

Steps:

• In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
• Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
• Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
• Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
• Serve at once with steamed jasmine rice.

Steps:

• Thinly slice the lemon grass (or lemon rind).
• Peel and chop the ginger and garlic.
• Heat the oil in a large wok style pan over high heat.
• Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
• Add the chicken and stir-fry for 2 minutes.
• Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
• Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
• Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
• Enjoy!

Steps:

• Cut the chicken into serving pieces as follows: Separate main wing bones from the second wing bones; cut the breast halves from the carcass and cut them, with the skin, into two-inch cubes; cut each thigh in half across the bone to make four pieces; remove the legs, chop off and discard the leg end bones.
• Combine the coriander, lemon juice, peppercorns and garlic in a mixing bowl. Add the chicken pieces and blend well with the spice mixture. Let stand at least one hour at room temperature or overnight in the refrigerator.
• Preheat a charcoal grill for barbecuing. Add the chicken pieces and cook, turning often, until done. The boneless pieces will cook in about 10 minutes or less. The pieces with bone in will cook in about 20 minutes or longer.

Steps:

• Combine chicken, minced garlic, ground white pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly.
• Allow to marinate for at least 1/2 an hour in the refrigerator.
• Preheat a frying pan over high heat and add peanut oil.
• Heat oil for 2 minutes and place the marinated chicken pieces in the pan.
• Cook for 5-10 minutes.
• Drain left over oil from chicken (I usually just poor the oil into a can and keep the chicken in the pan) on paper towels.
• serve with jasmine rice or sticky rice, lettuce leaves, and cucumber slices.