TOM YUM GAI (THAI HOT AND SOUR CHICKEN SOUP)
Tom Yum Gai (Tom Yam Gai) is Thai hot and sour chicken soup. It gets its spice from nam prik pao (Thai chili paste) and Thai bird's eye chiles, and the sour from lime juice. This recipe is easy to make when craving this beloved Thai favorite.
Provided by Victoria
Categories Appetizer Main Course Soup
Time 45m
Number Of Ingredients 16
Steps:
- In a medium pot or Dutch oven, heat half the oil over medium-high heat. Add the chicken, stirring occasionally until the chicken is just cooked through. Remove from the heat, remove chicken from the pot. Return the pot to medium heat and add the remaining oil. Add the onion and saute for a few minutes until starting to soften.
- Add the chicken broth, mushrooms, kaffir lime leaves, galangal, lemongrass, chile, fish sauce, Nam Prik Pao, and sugar. Cover, bring to a boil, then reduce the heat and simmer for about 10 to 15 minutes. Add the cooked chicken, and tomatoes and cook another 1 to 2 minutes until the tomatoes are cooked but not falling apart.
- Remove from the heat and stir in the lime juice and cilantro leaves, if desired. Adjust seasoning as needed with salt. Serve immediately, discarding the lime leaves, galangal and lemongrass pieces either directly from the soup pot or from each bowl as you eat.
Nutrition Facts : Calories 216 kcal, Carbohydrate 7 g, Protein 24 g, Fat 10 g, SaturatedFat 1 g, Sodium 1096 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
POACHED TOM-YUM CHICKEN
This recipe is so easy, but the result is a restaurant-quality, succulent and amazingly tasty chicken breast. This recipe is suitable for all phases of the Dukan Diet, but can be enjoyed diet - or not! You can also use this same method and try different sauces, such as Barbecue, Honey-Soy, Mustard, the choices are endless (but the results, just as "Yum"!). Enjoy!
Provided by Mrs_Morris
Categories One Dish Meal
Time 30m
Yield 1 Chicken Breast, 2 serving(s)
Number Of Ingredients 15
Steps:
- If making the Tom Yum Paste above, simply place all ingredients for the paste in a mini food chopper or food processor. Blitz to create a fragrant Tom Yum spice paste. Ready to use as a marinade, soup, etc.
- 1. Take 2 large pieces of plastic wrap (saran wrap), both the same size (approx 12").
- 2. Spoon 1 Tablespoon of Tom Yum paste in the middle of both sheets and place your chicken breast on top of paste. Spoon another Tablespoon of the paste on top of each chicken breast and carefully fold the plastic wrap tightly on top to cover.
- 3. Roll the plastic on either side of your chicken breast, being careful not to tear the saran, but making sure it is sealed tightly with no air bubbles. Once you've rolled the ends tightly to form a "rope" tie the ends together in a knot.
- You can let breasts marinade in the paste overnight, or for at least an hour before cooking. This will add lots of flavour, and make for the most tender poached chicken.
- 4. Place a saucepan of water on the stove-top filled about 3/4 with water and let it heat to a rapid simmer. (just make sure the saucepan is large enough to fit both chicken breasts in a single layer, you don't want them stacked on top of each other).
- 5. After the water has come to a rapid simmer (almost a boil), carefully place both chicken breasts (in their plastic "cocoon") into the simmering water and quickly reduce heat to a bare simmer so that only an occasional bubble breaks the surface. Place a lid on the pot, so it's just partly covered, and cook for about 10 minutes (it's a good idea to set a timer, as you don't want your chicken to overcook!). After 10 minutes, turn off the heat and close lid completely, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
- 6. Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for.
Nutrition Facts : Calories 315.9, Fat 15.2, SaturatedFat 5.3, Cholesterol 92.8, Sodium 2014.9, Carbohydrate 11.7, Fiber 0.8, Sugar 3.2, Protein 33.4
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
CHICKEN POACHED WITH THYME AND LEEKS
A covering of parchment paper helps retain moisture in this lovely thyme-scented chicken. Serve the sliced meat in the leek-and-thyme poaching broth, or chilled in a chicken salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat oil in a medium stockpot over medium heat. Cook garlic and leeks for 3 minutes. Raise heat to high. Add stock and peppercorns. Bring to a simmer.
- Cut out a circle of parchment the size of the pot. Reduce heat to low. Add thyme. Season chicken generously with salt, and submerge in broth. Place parchment on surface of broth, and cover pot with lid. Poach chicken, flipping halfway through, until cooked through, about 15 minutes. (Broth should never simmer.) Remove and discard thyme if desired. Slice chicken, and serve in broth or on its own.
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