EATING OUT & KHUN OCHA'S COOKBOOK
Filipino Chicken with Coconut milk
This is an ‘Adobo’, a
very tasty Filipino dish. This item has its origin in
Spain, where it was a chicken stew. Requiring a marinade,
remember to leave enough time for the flavor to permeate the
meat. Try putting the meat in a ziplock plastic bag with
the marinade for two hours in the refrigerator, turning
Ingredients serves 6-8
Chicken thigh fillets 1 kg
White vinegar 1 cup
Garlic crushed 6 cloves
Black peppercorns crushed 1 tspn
Salt 1 tspn
Stock (beef or chicken) ½ cup
Thick coconut milk ½ cup
Vegetable oil 3 tbspns
Cut chicken into 5 cm chunks. Prepare
the marinade of garlic, pepper, salt and vinegar and pour over chicken in
Remove from fridge and
in a large saucepan pour in meat and marinade and simmer
over a moderate heat till all the liquid evaporates.
Now add the stock,
simmering on low heat until again all the liquid has
evaporated and the chicken is slightly tender.
Pour in the coconut
milk and cook over a moderate heat until the coconut milk is
completely absorbed by the meat. At this stage add oil and
fry until meat is light brown with a slightly crisp surface.
Serve with steamed
Grilled Chicken Yakitori style
This is a traditional
Japanese dish, but all the ingredients are available here,
even the sake. The chicken is BBQ'd several times, with
steeping in a marinade in between. The sugar and ginger
gives the chicken a very different taste, almost
caramelizing the outer surface.
Dark soya sauce
Salt to taste
Wash chicken thighs, wipe dry and
insert skewers along the bone. Cook over a charcoal BBQ or under the grill
until partially cooked.
Mix sake, soya sauce and sugar and pour into a wide flat bowl. Lay chicken
things in the marinade for 5 minutes, then turn over and leave for another
Now return to the BBQ and cook for two minutes each side. After this, return
to the marinade and repeat the marinade process. Now complete the final BBQ
grilling while brushing the remaining marinade over the chicken thighs, to
produce a dark shiny glaze. Sprinkle with the powdered ginger.
Shred the cucumber and sprinkle with salt and serve the chicken thighs on
small plates and garnish each with a mound of cucumber.
Easy Chicken with Basil
This recipe came from a
very talented Thai chef who worked in restaurants overseas.
It is a very traditional Thai recipe and one that is easy to
do. A true ‘wok’ dish, it has a tantalizing flavor that
comes from the combination of so many items. By the way, it
is important to crush the garlic and chilli together. As
usual, if this is a little hot for your taste, you can
reduce the amount of chilli and remember to remove the seeds
Chicken breast fillets
Basil leaf (chopped)
Add oil to the wok and heat. Crush the
garlic and chilli together and add to the oil and fry quickly. Now add the
sliced chicken and stir fry until cooked (do not overcook). Add the onion
and the capsicum until cooked, followed by the sugar, fish sauce and oyster
sauce. Finally, add the basil leaf and stir for one minute and serve with
Chiangmai Mail Publishing Co. Ltd.
209/5 Moo 6, T.Faham,
A.Muang, Chiang Mai 50000
Tel. 053 852 557, 081-302 0126 Fax. 053 260 738
Copyright © 2004 Chiangmai Mail. All rights reserved.
This material may not be published, broadcast, rewritten, or redistributed.