Tag: chicken

Chicken Bò Kho with lemongrass

Combine skinless chicken 6-8 thighs, salt and pepper, spoon of fish sauce, mince ginger, bo kho seasoning packet (see picture).
Put in plastic bag to marinade over night or in bowl for couple hours (go do laundry).

In instantpot use sauté function with some oil (we use olive oil) & 3 garlic
Brown the chicken,
then pour a big can of coconut water,
add tsp chicken powder/aromat in to broth,
add spoon of tomato paste,
cut and add 1 onion into cubes,
add lemongrass stalks to broth.

Turn on pressure cooking function for 10 min.

Afterwards, add baby carrots in sauté function 8 min until carrots are done. Season with salt and pepper flakes to taste and eat with baguette.

Buffalo wings

Medium Hot Buffalo sauce

Cup of Franks Red Hot
Half stick of butter
Splash of vinegar
Pinch of Salt
Pepper to taste

*Hotter – add cayenne and/or chili flakes, or whatever hot sauces you want
*Sweeter – use sweet chili sauce

Pre baking mix

https://cafedelites.com/crispy-buffalo-chicken-wings-baked/

How to make crispy chicken wings

The magic ingredient to crispy wings without a lot of oil is aluminium free baking powder. It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won’t taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

Additional flavors would be to add to the raw chicken:
Garlic powder
Salt
Pepper
You an also add a dash of Cayenne pepper

Curry Chicken

INGREDIENTS

  • chicken
  • curry powder
  • salt, pepper
  • onions (chopped)
  • potatoes (cubed)
  • carrots
  • (canned) peas
  • chicken broth
  • coconut milk
  • cornstarch (optional)
  • cilantro

INSTRUCTIONS

  1. Marinate cut up chicken with oil, curry powder, salt, and black pepper for about half an hour.
  2. Heat oil, sauté sliced or chopped onions for a couple of minutes,
  3. Add garlic and ginger and sauté well but do not burn.
  4. Add chicken and sauté until barely done.
  5. Remove and keep covered so meat won’t dry out.
  6. Heat oil and barely fry potatoes.
  7. Add carrots and chicken broth and cook until desired doneness.
  8. Remove about a cup of the vegetables, smash well, and add back to broth. (If broth is not thick enough and there is not enough vegetables to smash more, mix about a teaspoon of cornstarch in cold water, add to broth and cook a couple of minutes/until thicken.)
  9. Add coconut milk.
  10. Sometimes I add a handful of peas at this point.
  11. Add chicken and check for seasonings.
  12. Turn off heat.
  13. Serve with a sprinkle of chopped cilantro on top and bread on the side.

    * Don’t cook coconut milk too long or with high heat, it will curdle. Only simmer and for a short time.