Tag Archives: chicken

Behold! The Wedge Salad!

 

I’ve been obsessed with wedge salads lately, for no particular reason other than the fact that I’m bored with my usual salads (and it’s so dang easy). It’s rare that I actually get to use natural light to take food photos but this particular day I happened to be at home for lunch so I did an impromptu shoot in front of my office window.

Oh, and the blue cheese dressing? Homemade. And uh-maaa-zing.

Continue reading Behold! The Wedge Salad!

Tom Kha Gai Soup (Thai Coconut Chicken Soup)

Tom Kha Gai Soup

I haven’t been in the kitchen like this in a while, but it’s nice to be back. With my healthy lifestyle, I’ve mostly been eating very simple, basic foods who’s calories can be accounted for pretty easily in my LoseIt app.

Today I was feeling particularly nostalgic for a soup I discovered a few years ago when I went to my first Thai restaurant: Tom Kha Gai, a rich, savory soup with coconut milk, tamarind soup base, and chicken. I’ve made this soup in the past, but it’s been a long time so I decided to recreate it, this time documenting the recipe. There’s an alternate version of this soup called Tom Yum Gai (same  flavors, no coconut milk), but I love the pairing of rich coconut milk with the sour tamarind soup base and haven’t been able to stray.

Tom Kha Gai

For the Broth

  • 3 cups chicken broth
  • 1 15 oz. can of coconut milk (regular, but you can use light)
  • 1 stalk lemon grass (the dried stuff doesn’t compare, but use it if you have to)
  • 1 inch piece of galangal root (use ginger if you can’t find it)
  • 2 tablespoons palm sugar (or light brown sugar if you can’t find it)
  • 1 tablespoon chili garlic sauce
  • 1 bunch cilantro stalks

Soup Components

  • 1 – 2 chicken breasts, cut into 1 inch pieces
  • 1 can straw mushrooms
  • 1 large tomato, diced
  • 2 tablespoons tamarind soup base, or more depending on how sour you like it (also known as Sinigang to Filipinos)
  • 2 tablespoons fish sauce
Garnish
  • Cilantro
  • Lime

First, make the soup. Peel and slice the galangal or ginger. Wash the cilantro stalks (the stalks have a lot of flavor and will hold up better on a high simmer). In a medium sauce pan over medium high heat, add all the broth ingredients (chicken broth, coconut milk, lemon grass, galangal or ginger, palm sugar, chili garlic sauce, cilantro stalks). Bring to a high simmer for at least 15 minutes. Strain broth and return to medium high heat.

Add the soup components (chicken breasts, straw mushrooms, tomato, tamarind soup base, and fish sauce). For this amount of soup, I only used 1/2 packet of the tamarind soup base, but if you like your soup sour, you may want to add more. Simmer on medium high heat for 30 minutes.

When ready to serve, chop a handful of cilantro and add to soup. Serve with lime wedges.

Home on a Plate

Home on a Plate, originally uploaded by krisalis903.

The last few weeks have been mentally draining. Not in a bad way, but in a good way. I love the new office and the new colleagues. And having a Mediterranean place, a pizza place, a sushi place, and now an English pub all within walking distance of the office makes lunchtime a cinch (usually). But because of all the changes taking place, it’s taken a toll on other parts of my life, the creative parts in which I make things (both in the kitchen and at my crafting desk).

Working in Addison now has really made it way too easy to order take out. Today I decided I’ve been eating out way too often and needed to make a home cooked meal.

But then as I rifled through my mental recipe box, I couldn’t think of one dish I absolutely wanted that didn’t take a lot of steps or a lot of ingredients. Except for one: chicken adobo.

Chicken adobo is a very traditional Filipino dish that my mom used to ALWAYS make in a variety of ways, but the most traditional, most classic way I know is using chicken thighs. And the good thing is it only requires a few ingredients that I usually keep on hand anyway: chicken thighs, soy sauce, white vinegar, garlic, black pepper (or black peppercorns), and bay leaf. And even though it’s not a beautiful, fancy dish, it’s a dish that’s near and dear to my heart. It’s something I always make when I just want to cook but I don’t want to think about what I’m cooking because it’s one of the few recipes I know by heart.

My mom’s chicken adobo is usually more flavorful than mine–flavor that reaches straight down into the bone mostly because she marinates her chicken ahead of time in soy sauce and garlic. I rarely get a chance to do this because I’m usually making it the day I crave it.

This time however I added an extra step to the process that my mom’s never done before: after thoroughly cooking the chicken, I placed it in a shallow pan under the broiler for about 10 minutes. This crisped up some of the skin and browned it even more which meant TONS of flavor. I will probably have to mention this to my mom since she might want to try it as well. Below is the recipe which I’ve tried to put together on paper to the best of my ability.

Chicken Adobo

6-8 chicken thighs, bone-in, skin on
1/2 C low sodium soy sauce
2-3 Tbs white vinegar
1/2 C water
6 garlic cloves (adjustable if you like/love garlic)
Sprinkling of black pepper or black peppercorns
1-2 bay leaves

Brown the chicken skin-side down first in a large saute pan. Add soy sauce, water, vinegar, garlic, pepper, bay leaf. Cover with a lid and cook on medium high heat, turning chicken every few minutes, for about 30 minutes (turning the chicken frequently while cooking will allow the soy sauce to absorb on both sides).

Once the chicken is thoroughly cooked and the sauce is reduced, remove the chicken and place in a shallow baking pan. Put the chicken under the broiler for about 10 minutes or until the skin deepens in color and crisps. After browning, return chicken to saute pan and serve with rice.

Garlic and Brown Sugar Chicken



Garlic and Brown Sugar Chicken, originally uploaded by krisalis903.

Brown Sugar, 4 tsp unpacked
Chicken Breast, no skin, 12 ounces
Garlic, 1 clove
Butter, salted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1 dash

This makes four servings, 3 oz per person
1. Melt the butter in a frying pan
2. Brown the garlic in the butter
3. Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.
4. When chicken is fully cooked add brown sugar on top of each breast
5. Allow the brown sugar to melt into the chicken (about 5 minutes)
6. Serve with your favorite carb, and veggie or salad. We usually have rice or noodles and carrots or green beans.

Number of Servings: 4