Thai Food Recipe: Kao Mun Gai (Chicken)

Kao mun gai - chicken over rice for breakfast usually.

Thai Food Recipe: Kao Mun Gai

(Chicken and Rice with Fermented Soybean Sauce)

Prepare:

1 whole chicken (boiled)
1 tbsp. minced garlic
2 tbsp. olive oil
1 cup uncooked jasmine rice
4 big pieces of gourd or radish
1 group coriander (cut 1 inch)
1 tbsp. minced old gingers
1 tbsp. fermented soybean
1 tbsp. sweet soy sauce
1 tbsp. white soy sauce
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1 tbsp. minced red chili peppers
stock soup from boiled chicken

Cooking Instruction:

1. Boil a whole chicken put 1 tsp. salt, pepper powde, radish or gourd and soy sauce.

2. Put 1 tbsp. in a hot pan. Fry minced garlic untill it smells good.

3. After that clean uncooked rice with water, put in the pan and then stir-fry.

4. When the rice starts to be cooked a little bit, turn off the pan and move the rice into a rice cooker.

5. Cook the rice with chicken broth in a rice cooker.

6. While we are waiting for the rice to be cooked, slice the chicken into a thin pieces.

7. Then, we will make the sauce.

8. Mix minced garlic, minced old ginger, fermented soybean, sweet soy sauce, white soy sauce, lemon juice, chili and sugar together. Mix well.

Tips:

When you boil the chicken, don’t stir and don’t cover the pot. After boiling for 20 minutes then scoop the all bubble and throw away.

Note from Vern:

This is one of the most simple, but most delicious Thai foods I’ve had. There are a few restaurants that really know how to make the rice nice, and they use some oil and garlic to flavor it more than other Thai food places do. They also throw on some nice sour sauce with lemongrass and other spices that makes it absolutely delicious. This is usually a breakfast / brunch food in Thailand.

Thai Food Recipe: Tom Yum Gai Tom Yum

Tom Yum Gai (Spicy Sour Chicken Soup)

Tom Yum Gai Tom Yum – Spicy Thai Chicken Soup

 

Prepare:

1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)

 

Cooking Instructions:

1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.

2. Put chicken in boiling water and cook for 10 minutes.

3. Add mushroom chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.

4. Put Chinese celery, kaffir lime leaves and coriander.

For presentation you can garnish with coriander and red chili pepper. Thai people usually eat this with a bowl of rice. They take a spoonful of soup and mix it with their rice or a spoon of rice and dip it into their TOM YUM soup. There are many kinds of Tom Yum Soup – just exchange shrimp, squid, or even pork for the chicken. Enjoy, this is one of Thailand’s favorite dishes.

 

Note by Vern

Of all the Thai dishes available, you have probably at least tasted tom yum soup – probably with shrimp in it. I first had it around twenty years ago and my mind was opened to the amazing tastes of Thailand in a little restaurant in Clearwater, Florida. When we go to restaurants in Thailand we get the choice to have the thick red soup, or the naam sai – the clear broth. We almost always get the traditional clear broth variety. I can’t even remember the name of the thick orange one. I love it too – but, when I’m paying for it, I guess I want the ultimate – the clear broth tom yum!

Types of Tom Yum Soup:

  • tom yum gai (chicken)
  • tom yum talay (seafood)
  • tom yum goong (shrimp)
  • tom yum moo (pork)
  • tom yum hed (mushroom)
  • vegetarian tom yum – thick with mushrooms, tomatoes, maybe something else

Keep in mind, this is Vern writing this, so I’m sure I’ve missed some. These are the ones I typically see at restaurants and at our home. Grandma likes to make the vegetarian tom yum as she doesn’t eat chicken or beef and maybe not shrimp either.

Tom yum, when it is made correctly is not a completely overpowering taste. You can taste the galangal, the lemongrass, the shrimp. It has salt, but not over salty. The ingredients you cannot eat – are ground up very finely (except the galangal) and usually it sinks to the bottom of the bowl so you don’t get it in your spoon as you eat. The shrimp in Thailand have the tails left on them for some reason. This is a pain because you can either wrestle with removing it from the tail with your fork and spoon, or grab it with your thumb and forefinger and pull with your fork. It’s messy.

Tom yum is really a favorite in Thailand, and every time I’m at a restaurant I see someone eating something with tom yum flavor. There are noodles and other dishes that are made with tom yum seasoning.

Come to Thailand and see what Thai food is really all about!

Sawasdee Ka - Joy

Thai Food Recipe: Chicken Rolls (Gai Muan)

Gai Muan (Chicken Rolls)

Prepare:

1 cup chicken breast
2 group scallion (cut 1 inch long)
3 tbsp. light soy sauce
1 tbsp. ginger hot drink
2 tsp. sugar
2 tbsp. vegetable oil
1/2 cup water

 

Cooking Instructions:

1. Slice the chicken and use rolling pin to make the chicken thin.

2. Place scallion and roll the chicken. Fasten it with thin stick.

3. Soak it in light soy sauce, sugar and ginger hot drink. Save the sauce for the next step.

4. Heat the pan and add vegetable oil. Fry the chicken rolls until it turn gold. Add the sauce from step3 and 1/2 cup water.

5. Boil for 10 minutes. Remove from the pan and cut into the right bite pieces.

 

Here is it another childrens’ recipe for you today. This one takes only 5 easy steps to make. I love to serve it with sweet plum sauce. My younger cousins loved to help me in the kitchen but not something dangerous, like knife and hot pan. When they get participated with their food, they always ate them all and ask for more.

I think it’s really fun to be with the young children. They are so funny and always excited to learn new things. I just had to show them something like “wow filling up water bottle was so much fun”. Then, I cut off one of the shores I had to do and the children were having fun. A year or two later, they found out that I didn’t want to do filling up the bottles with drinking water so I tricked them! Ha!

Joy's signature line for Joy's Thai Food Blog

Thai Food Recipe: Stewed Chicken with Preserved Lemon and Shitake Mushrooms

Gai Toon Manao Dong Sai Hed Hom – Stew Chicken with Preserved Lemon and Shitake Mushroom

Prepare:

500g. Chicken drumstick
1 preserved lemon
250g. shitake mushroom
100g. cut carrot
3 crushed coriander roots
2 tsp. salt
1 tbsp. soy sauce
6 pieces Chinese lily, Chinese paper flower; day lily; lemon lily)
3 tbsp. cut coriander leaves
5 cloves garlic
1 tsp. finely crushed black pepper

 

Cooking Instructions:

1. Add 2 cups of water into the pot. Boil it in medium heat. When it’s boiling add chicken drumstick and cook for 10 minutes.

2. Add crushed coriander roots and black pepper. Usually scoop fat and bubbles, which float on the top, then throw it away.

3. Add salt, shitake mushroom, Chinese lily, carrot and preserved lemon. Keep the heat on very low volume.

4. Boil it for 30-50 minutes. Keep looking at the amount of water in the pot.

Add more if there is too low.

5. After 50 minutes of cooking, turn off the fire.

 

One month passed.. haha! So fast, as if it were a dream. ­čśŤ Now our preserved lemons are ready for this recipe.

Enjoy cooking!!!

\(^v^)/

Sawasdee Ka - Joy

Thai Food Recipe: Grilled Chicken w/ Lemongrass (Gai Yang Dtakrai)

Grilled Chicken with Lemongrass in Thai, Gai Yang Dtakrai

Prepare:

4 thigh chicken
7 lemongrasses (cut 1 inch)
3 tbsp. sugar
1/4 cup light soy sauce
1/4 cup soy sauce
3 tbsp. black pepper
1/3 cup garlic

 

Cooking Instructions:

1. Crush the lemongrass finely.

2. Then, with black pepper and garlic, we just need to crush it lightly.

3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.

4. With your hand, take a chicken piece and give it a massage in a bowl of mixed ingredients above. Do the same thing with the rest.

5. Leave it in the refrigerator for 3 hours or one night if you are not in a hurry.

6. Grill it on a fire made from wood or use the oven with 180 C for 45 minutes.

 

Note from Vern

The flavor of lemongrass with the chicken is an amazing combination. You’ll like this recipe regardless if you like other Thai foods because it’s just like a flavored chicken recipe. Try it! Joy makes this recipe really good, but you know what? Don’t tell her, but grandma makes it PERFECT. I love when grandma gets cooking!

Sawasdee Ka - Joy