Chickenandgalangalsoup Recipes

THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)

Steps:

• Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
• Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
• Remove from the heat and allow to stand for 10 minutes.
• Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
• Rinse your saucepan.
• Return your stock/soup base to the same saucepan.
• Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
• Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
• Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
• Serve hot.

GENERAL TSO'S CHICKEN

Steps:

• Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
• Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

CHICKEN MULLIGATAWNY SOUP

Steps:

• Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
• Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
• Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

CHICKEN GUMBO SOUP

Steps:

• Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
• Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
• Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

CHICKEN AND GNOCCHI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

CHICKEN AND GALANGAL SOUP

Steps:

• In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
• Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
• Add to boiling stock along with galangal and lime leaves.
• Simmer slowly for 20 minutes.
• Strain out all solids.
• Return liquid to pot and add chicken and mushrooms.
• Simmer until chicken is cooked.
• Add fish sauce and lime juice.
• Stir to incorporate.
• Ladle into bowls.
• Garnish with cilantro and green onion.

CHICKEN AND GALANGAL SOUP (TOM-KA-GAI)

Steps:

• Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
• Continue to simmer, uncovered, stirring occasionally for a couple minutes.
• Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
• Add tomatoes and remaining coconut milk and bring to a boil.
• Add water, as needed, for desired consistency and taste and bring to a boil.
• Add mushrooms and cook until desired consistency.
• Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
• Turn off heat, add cilantro and serve immediately.

CHICKEN, COCONUT AND GALANGAL SOUP

Steps:

• Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
• Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
• Add the tomatoes and mushrooms and simmer for 2-3 minutes.
• Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
• Taste, then adjust the seasoning if necessary.
• This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
• Serve garnished with coriander leaves.

TOM KHA GAI (CHICKEN GALANGAL SOUP)

Steps:

• 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
• 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
• 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
• 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
• 5. Add final can of Coconut milk. return to boil and remove pan from heat.
• 6. Add Lime juice stir and serve.

GRANDPA'S GARDEN CHICKEN SOUP

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

KARAAGE CHICKEN SANDWICH

Steps:

• Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
• While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
• Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
• Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
• Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.