Laotian Chicken Rice Soup Food

LAOTIAN CHICKEN & RICE SOUP

Steps:

• In large pot, add oil, garlic spring onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute until a little brown and toasted.
• Add coconut milk and rice. Cover. cook 15 minutes on low.
• Note: You may add mushrooms instead of rice.
• in this step.
• Stir a few times during cooking.
• Add cooked chicken.

LAOTIAN GRILLED CHICKEN (PING GAI)

Steps:

• Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
• Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
• Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
• Preheat grill for medium- to medium-high heat and lightly oil the grate.
• Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

LAOTIAN CHICKEN RICE SOUP

Steps:

• Laotian Chicken Rice Soup.
• Fill the largest pot you have 3/4 full with water, make sure pot will have enough room so that chicken will be fully immersed and covered with water.
• Boil water in pot on high heat. Once water is boiling put chicken into pot. Make sure chicken is fully immersed if not add more water. Bring water back to boil. Once boiling again bring soup to gentle boil on medium heat. Add 4 garlic cloves to soup. Add salt and MSG to soup. Simmer soup for 2 hrs or longer until chicken is falling apart.
• Once falling apart take all of chicken out of pot and put into very large bowl to cool. Let chicken cool for about 15 minutes or longer. I don't wait for it to cool because I have asbestos fingers. Bring soup back up to boil. Once boiling add rice and lower heat to gentle simmer on med. low heat. Once chicken is cool shred chicken. Add shredded chicken back into pot. Cook for about 30 more minutes until rice is tender. You may cook your rice longer for softer and thicker rice soup, each Laotian family makes it different. My children and husband prefer the soup thick and rice soft.
• While the soup is cooking at anytime you make make the Hot Chili Pepper and Garlic Oil.
• Make sure you have lots of ventilation because the hot pepper will make you cry. Turn on fans and open windows.
• Hot Chili Pepper and Garlic Oil.
• Put large frying pan on range add frying oil and heat up oil to medium hot. Once hot enough add finely minced garlic, cook garlic until light brown, do not overcook garlic or it will burn. Add hot pepper flakes and turn heat down to medium low. Sauté garlic and pepper for about 10 minutes Turn heat off and let mixture cool for about 30 minutes Poor mixture into small airtight container that can be refrigerated. This can be used in all types of Southeast Asian noodle dishes such as Pho or anything you like and will last about 6 months or longer if refrigerated.
• Serve Chicken Rice Soup into large soup bowls, depending on how much a person would like. Put a small amount of minced green onions, cilantro and celery on top of each bowl of soup. Each person adds any or all of the condiments to their own taste. Serve hot or warm.

CHICKEN RICE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
• In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
• Prepare the rice according to the package instructions; keep warm.
• Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

LAOTIAN CURRY SOUP (KAO PBOON)

Steps:

• Fill a large stockpot with water and add chicken, galangal, ginger, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until chicken is cooked.
• Remove chicken pieces and allow to cool.
• Continue simmering broth.
• Cook rice sticks according to package instructions and drain.
• When chicken is cool enough to handle, remove meat from bones. Shred meat with a fork. Set aside.
• Heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant.
• Stir in coconut milk, reduce heat, and simmer about 5 minutes.
• Remove galangal and ginger pieces from broth and discard. Add curry coconut mixture to broth along with shredded chicken, fish sauce, and sugar (adjusting to your tastes).
• Serve additions noted in description on a platter, along with extra fish sauce. Layer noodles in bowls, ladle broth over noodles (along with chicken) and pass platter of garnishes for toppings.

CHICKEN LONG RICE SOUP

Steps:

• Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
• Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
• Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
• After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.