how to prepare Thai Basil Chicken Fried Rice

• Thai Basil Chicken Fried Rice
  Serves 4 as a side, or 2 as a meal
  
• 3 cups leftover white rice
• 2 tablespoons peanut or vegetable oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 pound chicken breast, cut into bite-sized pieces about 1-inch in diameter
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon sugar
• 1/3 cup chopped Thai basil
• Salt and pepper to taste

1. Break up the cold cooked rice into smaller clumps.
2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, shallots, and optional crushed red pepper and stir-fry for about 30 seconds, until just aromatic. Add the chicken and stir-fry until no longer pink, about 2 minutes.
3. Toss in the rice and break up any remaining clumps with a spatula. Stir in the fish sauce, soy sauce, and sugar. Add the chopped Thai basil. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Salt and pepper to taste. Transfer to bowls and serve hot.

                           Thai basil chicken fried rice

Recipe of Vietnamese Chicken Curry (Ca ri ga)

• Vietnamese Chicken Curry (C� ri g�)
  Serves 4 to 6
  
• 1 stalk lemongrass
• 2 pounds bone-in chicken thighs, preferably with skin
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 can (about 14 ounces) coconut milk
• 2 cups chicken stock
• 2 carrot, peeled and cut into large bite-sized pieces
• 2 potatoes, peeled and cut into large bite-sized pieces
• 1 1/2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 1/2 tablespoons curry powder
• 1 to 2 teaspoons dried red chili flakes (optional)
• 1 kaffir lime leaf or bay leaf
• Cilantro or Thai basil for garnish

1. Remove the hard end and outer layer of the lemongrass stalk. Bruise the white ends of your stalks with the blunt edge of a large knife (it helps release the lemongrass �juices�), then thinly slice and mince. You should end up with about 1 tablespoon of minced lemongrass. Discard the green tops.
2. Pat the chicken dry with paper towels. This will help with searing.
3. Heat a wok, Dutch oven, or deep skillet over high heat. Once the oil is hot, sear the chicken skin-side down for for about 2 to 3 minutes, until it is golden brown. Flip the chicken over and sear on the other side for 1 to 2 minutes. Remove the chicken and set aside.
4. Lower the heat to medium. Add the onions and garlic and cook for about 2 minutes, until the onions become translucent. Add the chicken back in. Add the coconut milk, chicken stock, lemongrass, fish sauce, sugar, curry powder, red chili flakes, and kaffir lime leaf or bay leaf. Bring the liquid to a boil, then lower to a simmer. Add the carrots and potatoes. Cook uncovered for about 25 to 30 minutes, until the potatoes and carrots are tender and the liquid reduces by half.
5. Transfer to a deep serving dish. Serve warm with crusty French bread or rice.

                        Vietnamese Chicken Curry (Ca ri ga)

how to make Black Bean Chicken Wings

• Black Bean Chicken Wings
  Serves 4 as part of a multi-course meal
  
• 1 1/2 pounds chicken wings
• 1 tablespoon peanut or vegetable oil
• 1 scallion, chopped, plus extra chopped or shredded for garnish if desired
• 1 teaspoon minced garlic
• 1 teapoon minced ginger
• 1 1/2 tablespoons fermented black beans, rinse and mashed with a spoon, or Chinese black bean sauce
• 1 1/2 tablespoons soy sauce
• 1 cup chicken stock or water
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

1. Pat the chicken wings dry with paper towels. Remove and discard the wing tips. Separate the wings and drummettes if desired.
2. Heat a wok or large skillet over medium-high heat. Add the oil and swirl to coat the base. Carefully add the wings with tongs and and sear on one side until golden brown, about 2 minutes. Flip the wings and sear on the other side for another 1 to 2 minutes.
3. Add the chopped scallions, garlic, and ginger and stir-fry until just aromatic, about 20 seconds. Add the black bean sauce, soy sauce, chicken stock, cayenne pepper, and black pepper. Cover with wok or pan with a lid and lower the heat to medium. Allow the chicken wings to simmer for 15 to 20 minutes, or until the liquid has reduced to a sauce thick enough to coat the back of a spoon.
4. Transfer the wings to a serving dish, garnish with scallions if desired, and serve.

How To Make Lemongrass Chicken Wings Recipe

Lemongrass Chicken Wings
Serves 4

• 1 stalk lemongrass
• 2 1/2 pounds chicken, tips removed
• 2 cloves garlic, minced
• 1 shallot, minced
• 2 teaspoons minced ginger
• 1/4 cup fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• 1/2 tablespoon soy sauce
• 1 handful peanuts, chopped
• Chopped cilantro (optional)

1. Remove the hard end and outer layer of the lemongrass stalk. Bruise the white ends of your stalks with the blunt edge of a large knife (it helps release the lemongrass �juices�), then thinly slice and mince. You should end up with about 1 tablespoon of minced lemongrass. Discard the green tops.
2. Marinate the chicken: In a small bowl, combine the lemongrass, garlic, shallot, ginger, fish sauce, lime juice, peanut oil, brown sugar and stir until the sugar is dissolved. Place the chicken wings into a large resealable freezer bag and pour the marinade over the wings. Close the freezer bag and shake so that the chicken is well-coated with marinade. Refrigerate for 4 hours, or overnight.
3. Preheat the oven to 350�F. Stir together the honey and soy sauce and set aside. Line a large sheet tray with foil or parchment paper. Place the wings on the tray and roast for 30 minutes, basting the wings with the honey-soy mixture once about half-way through and once close to the end of the roasting time.
4. Remove from the oven and carefully transfer the wings to a serving plate. Sprinkle the chopped peanuts and cilantro on top and serve.

Chinese Chicken Wings Recipe

• INGREDIENTS  

1. 1/2 CUP OF SOY SAUCE
2. 1 CUP PINEAPPLE JUICE
3. 1/4 CUP HONEY
4. 1 CLOVE GARLIC,MINCED
5. 1 TEASPOON GINGER
6. 1/2 TEASPOON WHITE PAPPER
7. 2 POUNDS CHICKEN WINGS

•  DIRECTIONS

1. COMBINESOY SAUCE,PINEAPPLE JUICE,HONEY,GARLIC,GINGER AND WHITE PEPPER IN A LARGE BOWL..LEAVE THE CHICKEN WINGS WHOLE OR DIVIDE  IN  HALF AT THE FIRST JOINT..ADD THE WINGS TO THE SOYE SAUCE MIXTURE ,TURNING TO COAT WITH THE MARINADE..  

• REFRIGERATE 24 HOURS :TURN  OCCASIONALLY..

         DRAIN AND GRILL 6 INCHESS FROM MEDIUM -HOT COALS ABOUT 10 MINUTES,TURNING ONCE OR TWICE...