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CHICKEN RECIPES

Eat for Eight Bucks: Gai Pad Krapow (Thai Basil Chicken) Recipe

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eat for eight bucks gai pad krapow thai basil chicken recipe 5d12d7d2ab274 - Eat for Eight Bucks: Gai Pad Krapow (Thai Basil Chicken) Recipe

Shopping List

1/2 pound ground chicken – $2.21
1 bunch basil – $1.50
1/3 pound green beans – $0.99
Chili peppers – $0.30
1 large shallot – $0.20
1 lime – $0.50
2 eggs – $0.36 (carton of 12 large eggs – $2.19)

Pantry items:
White rice, garlic, fish sauce, sugar, vegetable oil

Total cost: $6.06

My second restaurant trail went well, at first. Undeterred by the spectacular failure of my first attempt, I had offered my services to a restaurant specializing in the flavors of my native region. As I was to discover, growing up in Southeast Asia is not a very strong qualification for working in a Southeast Asian kitchen.

Relieved to have survived ginger and scallion duty without attracting ridicule or severing a thumb, I set upon my next task—chopping a crate of bird’s eye chilis—with vim and vigor. If only I had set upon it with common sense and a pair of gloves.

I’ll say this for myself: I walked out of that restaurant with my head held high—and broke into a run only after I’d turned the corner. Then I ducked into the first bar I saw, and sat there sipping whisky through a straw, each hand knuckle-deep in a glass of ice water. My fingertips burned for three days. And no, the restaurant never did offer me the job.

In your own home, you’ll probably never have to handle 300 chili peppers at a time. Still, be careful when chopping chilis for gai pad krapow (or its accompaniment, nam pla prik); let your knife slide the chilis into the wok, not your hand. Chili precautions aside, the classic Thai dish of ground chicken and basil, with chili, fish sauce, and a touch of sugar, is quick and simple to prepare.

Served over white rice with a runny fried egg, the dish is a dead ringer for the Sidewalk, lunch dish of choice—Adam has been known to order it four days in a row—at Serious Eats HQ. Office favorite Song Kran sells it for $8.95, but the home-cooked version will run you just about $3 a person.

Ingredients

  • 2 tablespoons vegetable oil
  • Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird’s eye chilis for a medium heat)
  • 1 large shallot, finely sliced
  • 3 cloves garlic, minced
  • 1/3 pound green beans, trimmed, chopped in 1¼-inch lengths
  • 1/2 pound ground chicken
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 bunch basil, leaves only
  • To serve:
  • Boiled rice
  • Fried eggs, 1 per person (optional)
  • Nam pla prik (recipe follows) or fresh lime wedges
  • For Nam Pla Prik (Chili Fish Sauce)
  • Fish sauce
  • Fresh lime juice
  • Chilis, finely chopped
  • Shallots, finely sliced

Directions

  1. 1.

    Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.

  2. 2.

    Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.

  3. 3.

    Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.

  4. 4.

    Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.

  5. 5.

    Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.

  6. 6.

    Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.

  7. 7.

    Nam Pla Prik (Chili Fish Sauce): Mix fish sauce and lime juice to taste (a typical ratio is 3-4 parts fish sauce to 1 part lime juice) and pour over chilis and shallots. Consume immediately, or pour into a clean jar and store in refrigerator for up to two weeks.

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CHICKEN RECIPES

Thai-Style Grilled Chicken (Gai Yang) Recipe

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thai style grilled chicken gai yang recipe 5d12d125b4fb6 - Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you’ll ever pull off your grill. There’s a reason you can’t walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here’s how to make it in your own backyard.

Ingredients

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chili Dipping Sauce

Directions

  1. 1.

    Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

  2. 2.

    Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

  3. 3.

    When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

  5. 5.

    Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chili dipping sauce.

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CHICKEN RECIPES

Grilled Cornish Hens with Lemon and Rosemary Recipe

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grilled cornish hens with lemon and rosemary recipe 5d12d7845bc30 - Grilled Cornish Hens with Lemon and Rosemary Recipe

Ingredients

  • 4 Cornish hens, about 1 pound each
  • 1 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon juice and 1 tablespoon zest from 1 lemon
  • 3 medium cloves garlic, minced on a microplane grater
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1.

    Pat hens dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back of breasts. Repeat with remaining hens.

  2. 2.

    Combine salt, pepper, rosemary, lemon juice, lemon zest, garlic, and olive oil in a small bowl and stir with fingers until homogenous. Rub mixture evenly over all surfaces of hens.

  3. 3.

    Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. 4.

    Place hens skin-side-up directly over the coals. Cover and cook until lightly charred on bottom, about 5 minutes. Carefully flip birds skin-side-down. Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 5 minutes, and serve.

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CHICKEN RECIPES

Dinner Tonight: Korean Fried Chicken Recipe

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dinner tonight korean fried chicken recipe 5d12e293ab2d7 - Dinner Tonight: Korean Fried Chicken Recipe

For those who think fried chicken is a strictly Southern thing, it might be time to expand your horizons. Koreans have their own style of fried chicken, which is rapidly making inroads Stateside and which is absolutely delicious. Though it’s similar enough to its U.S. counterpart, it also has a hallmark cooking technique that differentiates it and gives the chicken an amazing texture: double frying.

Much like perfect french fries, double-frying ensures that the chicken is completely cooked through in the first stage and perfectly crisped in the second. Rather than let the crackling thick skin just be, as on Southern fried chicken, the Korean version allows it to absorb an intoxicating cocktail of flavors: ginger, soy, sesame oil, honey, and the one hard-to-find ingredient, gojujang, a pungent, spicy bean paste. (Look for it in an Asian grocery store; or, you can order it online here or here.)

The result is a marvelous combination of flavor and texture: juicy, crisp, sweet, and hot.

Ingredients

  • 16 chicken wings
  • Canola oil, for frying
  • 5 cloves garlic
  • 2-inch piece peeled ginger
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon honey
  • 2⁄3 cup flour
  • 1 tablespoon cornstarch

Directions

  1. 1.

    Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

  2. 2.

    In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

  3. 3.

    In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

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