Chinese Soy Chicken

Chinese Soy Chicken

One 4 to 5 lbs chicken wash clean let the water drip off the chicken, set aside.

2/3 cup of soy sauce
1 cup of water
1/2 cup of brown sugar
4 slices of ginger
4 star anises
1 cinnamon stick
3 cloves of garlic sliced
3 green onion cut in half

In a large wok or large pot big enough to put the whole chicken in and still have a bit of room left
Heat wok on high heat adds all the ingredients and brings to a boil
Now add the chicken carefully and let the chicken cook for 2 minutes on high heat then turn the heat to medium boil for 15 minutes, while the liquid is boiling carefully spoon the soy liquid and pour on the chicken several times so the chicken will turn brown color on all side.



After 15 minutes on one side turn the chicken to the other side and boil for another 15 minutes, continue pour the soy liquid on the top of the chicken for the next 15 minutes, then turn the heat off. Keep the liquid to make dipping sauce by cook it down until it is thicker and drain all the spices (through it away) keep the sauce to serve with chicken. (Total cooking time is 30minutes on both sides)

Heat the oven to 350 degree line up a deep baking pan with foil and spray the foil.
Take the chicken out from the wok and lay on the baking pan (don’t cover the chicken while baking)
Bake the chicken for 45 minutes or until it is done and juice run clear

Take the chicken out spray the outside skin with cooking spray and put it back in the oven for 15 more minutes this will help to make the chicken skin crispy, after 15 minutes turn the oven off and take the chicken out let it cool a bit before serving. (This part is optional you don’t have to do it)
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Serve your Chinese Soy Chicken with tomato, cucumber and the sauce with steam rice.

Enjoy!

Thai Pork with Tomato (Nam Prik Ong)

Thai Pork with Tomato (Nam Prik Ong)

This recipe is Thai and it is almost similar to Khmer Prohok Khtis, but the Thai use Kapi instead of Prohok and no coconut milk involve in this recipe. Serve with long bean, trop, cucumber ect…and steam rice or sticky rice.

1 cup of ground pork (8oz)
1 T of red curry paste
1 big tomato peel the skin off chopped to small pieces
1 T of kreoung is lemongrass paste (this has lemongrass, red Mexico chili, kaffir lime leaves, cilantro stems, and galangal)
3 cloves of garlic minced
2 shallots minced
5 Thai red chilies more or less up to you
2 T of fish sauce
1 T of tamarind concentrate
1 T of palm sugar or brown sugar
1 T of Kapi
2 T of oil to fry

In a mortar pestle pound the lemongrass paste with Thai red chilies, garlic, and shallot to paste set aside (you only need 1 T of this paste)

In a hot fry pan add oil fry the red curry paste and lemongrass paste until fragrant
Add ground pork fry until no longer pink, and then add Kapi, fry and mix it well (this part will have a very strong smell)
Now add the rest of the ingredients and fry until all mix and pork cook all the way, taste and adjust to your taste bud. Let it cool and serve with sticky rice and any vegetable you like.

Enjoy!

Khmer or Thai Deep Fry Banana (Jake Jean)

Khmer or Thai Deep Fry Banana (Jake Jean)

This recipe is very similar in Thailand and Cambodia, The best banana to deep fry for this recipe is Thai or Cambodian banana call Jake Namva sells at the Asian food store, you can use regular banana but it is too soft in texture do not use plantain banana. Deep fry banana is good when it is hot, it will not taste good when it is cold.

Need at least 10 bananas (Jake Namva) for this recipe
1 bag of shrimp or banana batter mix sell at the Asian store.
1 ¼ cup of water
1/3 cup of coconut milk
2 T of sugar
2 T of coconut flakes
1 T of black sesame seeds
Dash of salt
Mix everything together in a bowl and set a side
Oil for deep fry

Peel the banana and take a clean plastic like Ziploc or any clean cling wrap put banana in the middle fold the cling wrap over then press it so the banana is a bit flat, take out and set aside in a plate (get all of these done first)

Pour about 6 cups of oil or more enough to deep fry the banana. Heat oil on medium heat until hot
Then deep the banana in batter mixes and drops in hot oil. Fry until the batter turn golden yellow.
Take it out and drain on a paper towel. Let cool down a bit and serve as appetizer or desert.

Enjoy!