Popular Asian Chicken Dishes
Thai Pandan Chicken
Thai Pandan Chicken Coriander, fish sauce, oyster sauce, or soy sauce, garlic, lemongrass, ginger, white peppercorns, curry powder, turmeric, lemongrass, coconut cream, palm sugar, sesame oil, flour, vinegar, shallots, dried chilies may be used in the marinade.
Typically, the chicken is steamed before being deep-fried to seal in its fluids. Traditionally, a dipping sauce such as sweet chili sauce or sesame sauce is served with this pandan-leaf chicken. On the menus of several Thai restaurants, kai ho bai toei is typically served as an appetizer, side dish, or main entrée.
Gai hor bai toey
Gai hor bai toey is a classic meal from Thailand consisting of chicken. The chicken is marinated, wrapped in pandan leaves, and then deep-fried. The marinade contains garlic, coriander, black pepper, soy sauce, oyster sauce, and sesame oil.
Traditionally, pandan-wrapped chicken is served with a dip comprised of sesame seeds, soy sauce, sugar, and salt after it has been deep-fried and turned golden brown.
Sasami is a typical Japanese yakitori meal consisting of chicken breast flesh, commonly known as chicken tenders. This meat has a high protein content and minimal fat content. The meat is (occasionally) marinated in sake, threaded onto skewers, then grilled until cooked through but not overcooked.
On the side, Sasami is typically served with salt, wasabi, or tare sauce. Owing to the rather bland taste of Sasami yakitori, it is occasionally topped with miso paste, shiso leaves, umeboshi paste (sour pickled plum paste), or mentaiko (fish roe).
Tam Ky Chicken Rice
Cm gà Tam Ky Chicken Rice Tam K is a typical Vietnamese cuisine that originated in Tam K, hence the name. The meal is layered with chicken broth-cooked rice, aromatic herbs, and chicken that has been simmered with ginger, turmeric, and green onions, and then shredded.
The yellow hue of the rice is due to the fact that the remaining water from boiling the chicken with spices is used to cook the rice, which is why the rice is yellow when the dish is served. It is frequently served with shredded papaya, carrots, chili sauce, and soy sauce.
Fried Southern Thai Chicken
Hat Yai is a typical Thai chicken meal sometimes referred to as Southern Thai fried chicken. The meal originated in the southern Thai city of Hat Yai, hence its name. Bone-in, skin-on chicken is prepared by marinating it in a mixture of garlic, soy sauce, oyster sauce, sugar, salt, white and black pepper, and coriander.
The chicken is dipped in batter and fried till golden brown in hot oil. The dish is then typically served with rice or a dipping sauce such as nam chim kai (sweet chili sauce).
Chicken smoked with tea is a famous traditional Chinese meal in the country’s northern regions. Common ingredients include whole chicken, ginger, sesame oil, salt, and Shaoxing wine or sherry. The smoking material consists of tea leaves (oolong is suggested), sugar, flour, and barley.
The chicken is salted, chilled, rinsed, dried, flattened, scored, and smoked in a steamer with a mixture of tea leaves, flour, sugar, and barley. The bird is then rubbed with a mixture of wine, sesame oil, and ginger before being cooked for around one hour, or until aromatic.
Tuzda tavuk is a classic Turkish dish from the area of Hatay. Depending on the chef, the dish is prepared by stuffing a whole chicken with rice and other spices and herbs. The entire stuffed bird is then coated with wet salt to make a crust.
It is then baked for up to two hours in a wood-fired oven or furnace until tender. Once removed from the oven, the salt crust is smashed with a hammer in front of the diners, making it a visually appealing dish prepared in restaurants around the region and beyond.
Lemongrass Chicken Chicken chunks, lemongrass, spicy chili peppers, shallots, garlic, sugar, salt, oil, turmeric, and fish sauce are typically used to produce this dish.
The chicken is marinated with lemongrass, turmeric, salt, sugar, garlic, shallots, and fish sauce before being stir-fried in oil and cooked till soft. The meal is often served with hot rice or noodles upon completion. Once the chicken simmers, coconut juice can be added, if desired.
Deep-Fried Chicken and Lemongrass
The Thai dish Kai thot takhrai consists of fried chicken (often wings or legs) served with crispy lemongrass. Typically, the dish is prepared using chicken pieces that have been marinated in a mixture of lemongrass, kaffir lime leaves, sugar, black pepper, salt, and sauces such as oyster sauce, soy sauce, or fish sauce.
The chicken pieces are then often covered with a mixture of flour and water and fried in high oil until golden and crisp. Chicken chunks deep-fried with crispy strands of fried lemongrass are often enjoyed alone or with hot steamed rice as a complete meal.
Sate Ponorogo is a classic form of Indonesian satay that originated in Ponorogo, East Java. This style of satay is composed of chicken marinated in shallots, garlic, candlenuts, coriander, turmeric, cumin, galangal, salt, and palm sugar.
The chicken is then sliced into pieces and threaded onto bamboo skewers before to being coated with a mixture of kecap manis, shallots, brown sugar, and oil. The skewers are roasted until the chicken is fully cooked and tender on both sides.
Honey-Soy Chicken Wings
Guangzhou is the origin of the traditional Chinese meal Mut jup mun gai yek. Typically, chicken wings, soy sauce, honey, peanut oil, Shaoxing wine or sherry, garlic, and ginger are used to prepare this dish. The chicken wings are stir-fried over high heat in peanut oil in a wok until browned.
Soy sauce, wine, garlic, ginger, and honey are added to the wok and swirled until the wings are coated in the sauce. The wings are cooked over low heat until they are tender. As an appetizer, honey-soy braised chicken wings are normally served warm or at room temperature.
Mok kai is a typical Lao dish consisting of chicken paste and a variety of local vegetables wrapped in banana leaves. The chicken thighs (or other chicken pieces) are seasoned and roughly diced before being combined with ground kaffir lime leaves, lemongrass, shallots, galangal, and red chilies.
The finished mixture is sprinkled with fish sauce, formed into a banana leaf, and cooked. Mok kai is normally eaten hot with sticky rice, but it can also be frozen for consumption at a later time. Black fungus, bamboo shoots, eggs, khao khua (ground roasted glutinous rice powder), galangal, coconut milk, and garlic may also be used.
Ayam pelalah is a typical Indonesian dish originating from Bali. It is cooked with chicken, aromatic herbs, and a paste of chili peppers, garlic, shallots, turmeric, shrimp paste, and oil. The dish contains bay leaves from Indonesia, lemongrass, and kaffir lime leaves.
The chicken is grilled, shred, and stir-fried after being combined with the spice paste. On the side, it is typically served with lime wedges, cucumber slices, tomato slices, and rice. In addition to being a staple in many Balinese households, ayam pelalah is also cooked during celebrations and ceremonies.
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